Ingredients

• 150g/5½oz rump steak
• 1 tbsp olive oil
• 1 tbsp whole peppercorns
• crushed
• 1 carrot
• peeled
• roughly chopped and blanched
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• ½ red onion
• chopped
• 1 tbsp brown sugar
• 50ml/2fl oz red wine
• 1 tbsp red wine vinegar
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• 50ml/2fl oz whole milk
• 1 tbsp wholegrain mustard
• 1 potato
• peeled
• cut into cubes and boiled until tender
• salt and freshly ground black pepper

Directions

• Preheat a non-stick baking sheet in the oven at 200C/400F/Gas 6.
• For the steak
• rub the steak all over with oil and press into the peppercorns to coat the steak.
• Heat a griddle pan until very hot and chargrill the steak for 2-3 minutes on each side. Place the steak onto the preheated baking sheet.
• Place the carrots onto the baking sheet with the steak
• drizzle with oil
• season with salt and freshly ground black pepper and place into the oven to roast for 4-5 minutes. Remove the beef from the oven when cooked to your liking and leave to rest. Leave the carrots to continue roasting until beginning to turn golden-brown.
• For the red onion relish
• heat the butter and oil in a saucepan over a medium heat and cook the onion until softened but not coloured.
• Add the brown sugar
• stir well to coat the onions and cook until caramelised. Add the red wine and vinegar
• bring to the boil and simmer until thickened. Season with salt and freshly ground black pepper.
• For the mustard mash
• place the butter
• oil
• milk and mustard into a large bowl with the potato. Season with salt and freshly ground black pepper and mash with a potato masher until smooth.
• To serve
• place the steak onto a plate with the carrots and mash and a spoonful of relish.