Rump steak and red wine sauce with beetroot and walnut salad

The beetroot salad is inspired by a Georgian dish but the addition of orange gives it a nice vibrancy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

A good trick for a cheap, supermarket steak is to salt it and air dry it in the fridge before cooking. Do this 24 hours before.

Step 2

Roast the beetroot in the oven for 40 minutes at 180c

Step 3

Once cooled, grate the beetroot into a bowl

Step 4

Pound the walnuts, garlic, ground coriander, parsley and tarragon together in a mortar and pestle with some salt until completely broken down.

Step 5

Add to the beetroot with the zest and juice of the orange and the vinegar. Check seasoning and leave in the fridge for the flavours to infuse for a few hours.

Step 6

Get the pan blazing hot and sear the steak for two minutes on each side. Take the pan off the heat and add the remaining garlic, rosemary and butter. As the butter foams, baste it over the steak. Set aside the steak to rest with the contents of the pan poured over.

Step 7

In the steak pan, add the wine and reduce until almost evaporated. Add the stock and lots of black pepper and reduce until it coats the back of a spoon. Check seasoning.

Step 8

Slice the steak and serve with the sauce over the top and the salad on the side.