Instructions: Marinate rump in red wine and herbs for 1-2 hours.

Pat steaks dry. Season with ground pepper.

Heat 1/2 the butter in a pan, when hot add steaks and cook to required degree of doneness. 5 minutes for rare to medium, depending on thickness. Remove from pan and keep warm.

(Alternately, grill on bbq)

*)To make the sauce:
Heat remaining butter in a pan, add onions and gently cook for 1 minute, then add marinade and brandy, bring to boil and set alight. Reduce by half, add beef stock, cream and mustard and reduce until a sauce consistency is obtained. Add any juices that have run from steaks.

You can thicken this sauce slighty with cornflour dissolved in some water if desired.

Remove sauce from heat and whisk in a small knob of butter. Spoon sauce over steaks.

Serve with Potato Casserole and fresh green salad.

Fillet or sirloin steaks can be used in place of rump.

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