Beef Rump Steaks with Hand-Cut Chips and Mustard Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss chips with a drizzle of oil and half of the chip seasoning on prepared tray. Roast for 20-25 minutes, until golden and cooked through. Turn once during cooking. Once cooked, remove from oven and sprinkle over remaining chip seasoning to taste. While chips roast, prepare balsamic tomatoes.
3. Cut courgette in half lengthways then slice 1cm on an angle; dice tomatoes 2cm; roughly chop baby kale leaves. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook courgette for 2 minutes then add tomato, stir and cook a further 1 minute.
4. Add kale and balsamic vinegar to pan. Stir and cook a further 1 minute, until kale has just begun to wilt. Remove from pan and keep warm. Wipe pan clean and return to high heat with a drizzle of oil.
5. Pat beef dry with paper towels and season with salt. Cook beef for 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 5 minutes. Reserve pan.
6. Add wine/stock to pan and cook on medium heat for about 1 minute, until reduced. Add mustard and sour cream and stir constantly to combine. Bring to a simmer on a low-medium heat, then immediately remove from heat. Season with salt and pepper. Slice beef thickly against the grain.
7. divide beef rump steak and hand-cut chips between plates. Serve balsamic tomatoes and mustard sauce on the side, or spoon over beef.