Beef Rump Steak with Creamy Mushroom Sauce

Steps

1. Cook potatoes Bring a pot of salted water to the boil. Peel and dice potatoes 2cm. Cook in pot of boiling water for 12-15 minutes, until tender. Drain potatoes, add butter and milk and mash well. Very thinly slice spinach and fold through mashed potato. Season to taste.
2. Marinate beef and prep veggies Pat beef dry and add to a medium bowl with Worcestershire sauce. Marinate for 5 minutes. Finely dice onion; thinly slice mushrooms; grate courgette. Set aside.
3. Cook beef Remove beef from marinade, pat dry and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest, before slicing thinly.
4. Cook veggies Return pan to a medium heat with a drizzle of oil, if needed. Add onion, mushrooms and garlic. Cook for 2-3 minutes, or until soft. Add courgette and cook a further 2 minutes, or until softened.
5. Add sour cream, stock, soy sauce and resting juices from beef. Simmer for 2-3 minutes, or until the sauce starts to thicken. Season
6. To serve, divide mashed potatoes between plates, top with steak and spoon over creamy sauce.