Ingredients
For the mash
30g/1oz butter
½ onion, chopped
½ sweet potato, peeled and chopped into small cubes
1 tbsp chopped parsley
1 tbsp chopped chives
For the sauce
100ml/3½fl oz red wine vinegar
2 tbsp butter
1 tbsp honey
110ml/4fl oz beef stock
40g/1½oz peas
For the steak
140g/5oz rump steak
oil, to drizzle
Method
1. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place.
2. For the sauce, place the vinegar, butter, honey, and beef stock into a saucepan. Once boiling reduce the heat to simmer, and let sauce thicken. After 5-6 minutes add the peas.
3. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked toyour liking.
4. To serve, place the steak on a plate, add the mash and drizzle with the sauce.
