Rump steak, size according to your wishes
Garlic
Fresh rosemary
Dijon mustard
Dry red wine (not sweet)
Butter or fat to baste

Meat - 2 pounds- 1 1/4 hours cooking time.

Dry meat with paper towel. Make small incisions all over meat and fill with garlic and rosemary pieces. Rub meat with mustard. Braise in iron pan on stove - hot! Add wine. Spoon by spoon over a period of 1 hour to 1 1/2 hours according to size of meat - over very low heat. Remove meat and wrap in aluminum. Cook wine down until it is half the quantity. Add beef broth and thicken a little with corn flour. Slice meat and pour sauce over it and serve hot.