Beef Rump with Colcannon and Creamy Leeks

Steps

1. Bring a large pot of salted water to the boil. Peel and dice potatoes 2cm; thinly slice spring onions and spinach; thinly slice leek; mince garlic. Cook potatoes in boiling water until tender, about 15 minutes. Add coleslaw for final 2 minutes of cook time.
2. Drain well, return to pot and mash with first measure of butter, milk and salt. Add spring onions and spinach, season to taste and cover to keep warm.
3. Pat beef dry and season well. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered for 4-5 minutes before slicing thickly.
4. Wipe pan and return to medium heat with a drizzle of oil and second measure of butter. Cook leek and garlic for 2-3 minutes, until tender. Add white wine (if using), reduce until evaporated and add chicken stock and salt. Simmer for about 3 minutes until liquid has reduced by half and remove from heat.
5. Stir through sour cream and any resting juices from the beef. Season to taste.
6. To serve, place colcannon onto plates and top with slices of beef rump. Drizzle with creamy leeks.