Rump Steak Au Poivre
|Rump steak||1 Pound (1/2 Kilogram)|
|Black peppercorns||15 Milliliter, crushed (1 Tablespoon)|
|Butter||3 Ounce (75 Gram)|
|Brandy||15 Milliliter (15 Milliliter)|
Trim and cut the steak into two pieces.
Beat with a rolling pin.
Press the peppercorns into the steaks on both sides and leave for 1 hour.
Melt the butter in a large frying-pan.
Add the steaks and fry for 2 minutes on each side.
Reduce the heat to low and fry for a further 2 minutes.
This will produce rare steaks double the time for well-done steak.
Transfer the steaks to a heated serving plate.
Stir the brandy into the pan juices and bring to the boil.
Pour over the steaks.