Ingredients

• 100g/3½oz rump steak
• 1 tbsp olive oil
• 3 tbsp balsamic vinegar
• 3 tbsp clear honey
• 1 potato
• peeled
• cut into 1cm/½in slices
• blanched
• 1 tbsp olive oil
• 2 tbsp olive oil
• 1 sprig fresh rosemary
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• 55g/2oz spinach
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Rub the steak with the oil and season with salt and freshly ground black pepper on both sides.
• Heat a frying pan until smoking. Add the beef and fry for two minutes on each side.
• Add the balsamic vinegar and reduce by half.
• Add the honey and cook for a further minute. Remove the beef rest for 2-3 minutes and then slice.
• For the potatoes
• heat the olive oil in an ovenproof frying pan. Add the potato slices and fry for two minutes on each side
• until crisp and golden. Season with salt and freshly ground black pepper and transfer to the oven to roast for five minutes.
• For the rosemary oil
• gently heat the olive oil and rosemary in a frying pan for 1-2 minutes
• then remove from the heat and leave to infuse for five minutes.
• For the spinach
• melt the butter with the olive oil in a large pan
• then add the spinach. Cook until the spinach has wilted down
• then season
• to taste
• with salt and freshly ground black pepper. Squeeze out the excess moisture and place onto a plate.
• Serve the sliced beef with the spinach and drizzle the pan juices over the top. Arrange the potatoes alongside and spoon over some of the rosemary oil.