Hereford rump steak with tomatoes & anchovies

We like to serve this with seasonal greens, such as rainbow chard, along with some potatoes.

SERVES 4 PREP 20 mins COOK 50 mins EASY

1 rump cap, 800g-1 kg

2 garlic cloves, crushed with the flat blade of a knife

2 thyme sprigs

2 tbsp beef fat (dripping)

For the tomato & anchovy sauce 100g good-quality sundried tomatoes

4 shallots, finely diced 4 anchovy fillets

100ml olive oil

1 garlic clove, crushed

3 bay leaves

100ml tomato juice

1 tbsp sherry vinegar

1 Soak the sundried tomatoes in freshly boiled water for 10 mins, then drain and chop.

2 Cook the shallots, anchovies, olive oil, garlic and bay leaves together in a pan until they are very soft, add the tomato juice and keep cooking until the liquid has reduced by half. Add the tomatoes and cook for a further 20 mins until the mixture is sticky and sweet. Stir in the sherry vinegar and season well.

3 Heat oven to 120C/100C fan/gas 1/2. Season the rump cap and leave it to sit for 4-5 mins, then season the fat with plenty of salt and place the rump cap in a hot pan, fat-side down, and turn the heat down a little to render the fat down slowly. Season the top side generously with salt. Add the garlic, thyme and beef fat to the pan. Continue to brown the beef all over until golden. Tip off some fat if there’s too much and keep for later.

4 Transfer the beef to a roasting tin and pour over all the thyme and garlic-infused fat. Roast for 25 mins then leave to rest. Slice the beef against the grain into thick slices. Serve the tomato sauce on the side.

GOOD TO KNOW iron • 1 of 5-a-day • gluten free PER SERVING 888 kcals • fat 71g • saturates 20g • carbs 6g • sugars 6g • fibre 2g • protein 55g • salt 1.0g