RUMP STEAK

2 rumpsteaks weighing 200-225g each

75ml red wine

75ml Worcestershire sauce

1 clove garlic, sliced thinly

1 sprig fresh rosemary leaves removed and roughly chopped

Generous grind or two or black pepper

Method

Put the steaks in the shallow dish, then mix the red wine, Worcestershire sauce, garlic and rosemary together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.

Now take a medium frying pan, place it on a high heat and heat the oil until it's very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates