Peppercorn Rump Steak & Mushroom Sandwich

Take the steaks out of the fridge 20 minutes before cooking. Cut the potatoes into chips, slice the mushrooms and onion, chop the garlic, split the rolls and wash the rocket. Season the steaks generously with salt and crushed black pepper.

Heat a heavy frying pan over high heat. Add 1 tablespoon cooking oil and sear the steaks for about 3–4 minutes per side for medium-rare, or cook to your preferred doneness. Add a little butter for the final minute, baste the steaks, then transfer to a board and rest for 5 minutes before slicing thinly.

Lower the heat to medium. Add the remaining butter, sliced onion and mushrooms to the same pan. Cook for 6–8 minutes until golden and the moisture has evaporated. Add the garlic for the final minute. Pour in the cooking cream, add extra crushed black pepper and simmer briefly until the sauce coats the mushrooms.

Cook the chips in an oven or air fryer at 200°C with the remaining cooking oil and a little salt until crisp and golden, about 25–35 minutes. Toast the cut sides of the bread rolls in a dry pan or under the grill until lightly golden.

Spread a little peppercorn mushroom sauce over the bottom halves of the rolls. Add the rocket, then the thinly sliced rested steak. Spoon the hot mushrooms, onions and extra peppercorn sauce over the steak.

Close the sandwiches with the top rolls and serve immediately with the hot chips alongside. Spoon any remaining peppercorn mushroom sauce into a small bowl for dipping.