By sifting ground black pepper to separate the white from the black you can create a magnificent black pepper steak by using just the black pepper. Try this idea with rump steak, remembering to let it rest before serving - that way the meat will be juicier and very tender.

Ingredients

• 3 tblsp black peppercorns
• 500 grams thick cut rump steak
• ¼ cup Port or Brandy
• 2-3 tblsp olive oil
• 2 onions, peeled and finely sliced
• 4 large flat mushrooms
• 300 ml bottle cream
• 1 tsp each mild mustard and salt
• potatoes for 4 in your favourite way (mashed, rosti, pan-fried)
• favourite greens for 4

Method

1. Grind the black pepper on a medium grind and then sieve. Reserve the fine white pepper and use elsewhere. Cut the rump steak into thick finger-size pieces and then toss with the Port or Brandy and sieved black pepper. Allow to stand for 30 minutes.
2. Heat half the oil in a pan and pan fry the mushrooms and onions until well browned, cooked and fragrant. Keep warm.
3. Heat the remaining oil in a frying pan or wok and quickly stir fry the meat until well browned on the outside but still pick on the inside. Set the meat aside to rest for 2-3 minutes. Add the cream, mustard and salt to the pan and boil for 1-2 minutes, scraping to lift the sediment from the pan.
4. To serve arrange your favourite potatoes and greens on a plate, top with mushrooms, onions, beef and then pour over the cream sauce and serve immediately while hot.