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Marinated Rump Steak

I love a simple steak and mash, marinating over night brings in a wonderful flavour.

Serves 4


2 8oz rump steaks

75ml good quality red wine

75ml Worcestershire sauce

1 large clover garlic, peeled and crushed

1 tsp olive oil

Mash Potato

1kg charlotte potatoes

110g spring onions

300g butter

Warm milk, to taste

Salt & pepper



Place the steaks in a shallow dish, then mix together the wine, Worcestershire sauce and garlic, and pour over the steaks. I never use a cooking wine, I like to use a red wine that I am happy to drink, as this brings more flavour than a cooking wine can. Cover with clingfilm and put in the fridge over night, if that's not possible, a few hours will do.


Peel the potatoes, and cut into small even-sized pieces. Put into a saucepan, cover with water and bring to the boil. They should take about 15-20 minutes. You can tell they are done by piercing them with a sharpe knife or a skewer, they will be soft, if they're still hard boil for another couple of minutes.

When the potatoes are cooked, drain them in a colander. Tip the potatoes into a ricer and rice the potatoes over a bowl containing the butter. A hand held ricer will do the same job, that's what I use. Pour in the spring onions, season with salt and pepper and mix well.

When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Take a frying pan, place it on a high heat and heat the oil until it's very hot.

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.

Gently re-heat the mash in a pan, while gradually whisking in a little warm milk.

Garnish with watercress and serve immediately.

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