Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks from the fridge and allow them to come up to room temperature. Season the steaks on both sides with salt and pepper.

Cut the broccoli into florets, halving any large pieces. Discard the stalk and discard the stems (they're too tough to eat). Thinly slice the leaves widthways. Peel and grate the garlic (or use a garlic press).

Return the frying pan to high heat with a drizzle of oil. Rump steaks naturally vary in shape, so adjust the cooking timings depending on how you like yours cooked.

Once very hot, fry the steaks for medium-rare: 5 mins / medium: 5-mins / medium-well done: 6 mins, turning halfway through cooking. Then transfer to a plate to rest, covering with a plate or foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Heat a large frying pan on medium heat (no oil). Once hot, add the kale with a splash of water and season with salt and pepper. Cover with a lid and cook until wilted, 5-6 mins. Add the garlic and cook for 1 min more.

Transfer to a bowl and cover to keep warm. Set the pan aside for later - no need to clean.

If your red wine jus has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

While the steaks are resting, return the frying pan to medium-high heat (no need to clean). When hot, add the cooked kale, wholegrain mustard and creme fraiche. Stir to combine, then warm through, 2-3 mins. Season with salt and pepper.

When rested, slice the steak widthways into 1cm thick slices.

Share the sliced rump steak between your plates and pour over the red wine jus. Serve with a side of the creamy mustard kale and roasted broccoli. Enjoy!