Beef Rump Steaks with Colcannon and Creamy Leeks

Steps

1. Bring a medium pot of salted water to the boil. Peel and dice potatoes 2cm; very finely dice onion; finely chop spinach; thinly slice leek; mince garlic and grate courgette. Cook potatoes in boiling water until soft, about 15 minutes. Add onion and coleslaw to potatoes for final 2 minutes of cook time.
2. Drain well and return to pot. Mash with first measure of butter, milk and salt until smooth, fold through spinach, season to taste and cover to keep warm.
3. Pat beef dry and season well. Heat a drizzle of oil in a medium fry-pan on high heat and cook beef 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 against the grain. Reserve pan.
4. Wipe pan clean 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 wine (if using), simmer until evaporated then add stock and salt. Simmer for 2-3 minutes until liquid has reduced by half then remove from heat.
5. Stir through sour cream, courgette and any resting juices from the beef. Season to taste.
6. To serve, spoon colcannon onto plates and top with slices of beef rump steak. Drizzle with creamy leeks.