Ingredients

Method

• 3-4 T olive oil
• 2 x 350 g rump steaks
• crushed pink peppercorns
• ¼ cup chopped parsley
• ¼ cup chopped chives
• 2 t Dijon mustard
• 2 t whole-grain mustard
• 50-100 g softened butter
• 4-5 potatoes
• Butter
• Milk

Method

Ingredients

Preheat the oven to 180°C.

Drizzle olive oil over rump steaks, sprinkle with crushed pink peppercorns and leave to marinate for 30 minutes.

Mix chopped parsley, chopped chives, Dijon mustard, whole-grain mustard and 50–100 g softened butter, then chill to set.

Mash peeled, boiled potatoes with a knob of butter, a splash of hot milk and seasoning, to taste.

Place a ridged pan over a high heat and, when almost smoking, char the steak for 4 minutes a side.

Transfer to a baking tray and finish off in the oven for 5 minutes. Set aside to rest, then top with the mustard-herb butter and serve with the creamy potato purée.

Cook's note: you can easily do this steak over coals, grilling for about 5 - 7 minutes a side, depending on well you like it done. Turn only once to ensure it's succulent and tender. If you're using free-range beef, wait until your coals are a little colder or lift the grid further away from them as free-range meat requires a little longer over cooler coals than regular beef.