- 1,8 kg whole piece of rump steak, fat scored
- olive oil
- prepared hot English mustard
- 90 ml coarse black pepper
Rub the meat generously with olive oil, then with the mustard. Scatter the pepper onto a board and press the meat into the pepper to coat. Transfer to a roasting dish and roast in a preheated oven at 230C for 15 minutes. Reduce heat to 190C and roast the meat for another 15 – 30 minutes or until done to your liking. Remove from oven and allow to stand for 5 – 10 minutes.
Serve at room temperature with any sauce of your liking and a crisp summer salad and buttery baby potatoe.