Rump Steak with Mustard & Green Peppercorn Sauce

Ingredients

• 4 rump steaks (about 200–250g each)
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tbsp butter
• 1 small shallot or ½ small brown onion, finely chopped
• 2 tsp green peppercorns, lightly crushed
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 100 ml dry white wine or brandy (optional but adds depth)
• 200 ml beef stock
• 100 ml thickened cream
• 1 tsp Worcestershire sauce
• Salt, to taste