Thyme Beef Steak & Dauphinoise Potatoes

In a medium bowl, combine the cooking cream, milk, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people), a pinch of salt and pepper and 1/2 the garlic. In a small baking dish, arrange the potatoes so they sit flat. Pour over the cream mixture, sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle shelf until the potatoes have softened, 15 minutes. After 15 minutes, remove the foil and return the dish to the oven. Bake until golden and the centre can be easily pierced with a knife, 5 minutes.

While the potatoes are boiling, thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets and roughly chop the stalk. Pick the thyme leaves.

When the potatoes have 10 minutes left, in a large frying pan, heat a drizzle of olive oil over a high heat. Slice each beef rump in half to get 1 steak per person. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. In the last minute of cook time, reduce the heat to low and add the butter, thyme and remaining garlic to the pan. Cook until golden and fragrant, 30 seconds. Set aside on a plate and cover with foil, rest for 5 minutes. Pour any excess butter into a small bowl.

While the beef is resting, wash out the frying pan and return to a medium-high heat. Add the carrot, broccoli and a generous splash of water and cook, tossing, until tender, 4-5 minutes. Season with a pinch of salt and pepper. Set aside.