Ingredients
Steak
2 rump steaks, weighing about 7-8 oz (200-225 g) each
3 fl oz (75 ml) red wine
3 fl oz (75 ml) Worcestershire sauce
1 large clove garlic, peeled and crushed
1 teaspoon groundnut or other flavourless oil
To garnish: a few sprigs fresh watercress
Potato
900g King Edward or Maris Piper potatoes
85g butter
100ml whipping cream
3 tbsp milk
2-3 tbsp grainy mustard
Preparation
Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight.
Potatoes
Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbsp milk together and add that to the potatoes. Beat 2-3 tbsp grainy mustard in and season to taste.
Steak
When you’re ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.
Now take a medium frying pan, place it on a high heat and heat the oil until it’s very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over. Garnish with the watercress and serve immediately with mustard mash
