Season generously with salt and coarsely ground pepper on both sides. Place the beef on a rack set over a pan or a platter to catch the drippings. Loosely tent with foil and set aside to rest for at least 15 minutes in a warm place to allow the meat to absorb the juices uniformly.To serve: with a large carving knife and fork, cut the meat away from the bone, following the contours of the bone Slice the beef into thick diagonal slices Transfer to a warmed platter. Place the juices collected during the resting period in a sauce boat.SOPHIE GRIGSON'S STEAK AU POIVRESteak au Poivre (which actually dates from the early years of this century), is a luxurious but quickly made dish for a special occasion. If you don't fancy all that cream, just eat the steaks with the pan juices poured over them.Serves 43 tablespoons black peppercorns, crushed4 fillet or rump steaks, about 2.5cm/1in thick30g/1oz clarified butter or 2 tablespoons sunflower oil2 tablespoons brandy100ml/312fl oz dry white wine300ml/10fl oz double creamsaltSpread the peppercorns out on a plate.

Press the steaks firmly onto them, so that each side is evenly coated. Heat the butter or oil in a frying-pan that is large enough to take all four steaks. Fry them over a moderate heat, until they are done to your liking. For a medium-rare steak allow around three to four minutes on each side. Take the steaks out of the pan and keep them warm.Skim off the fat in the pan, leaving only the juices. Add the brandy, warm through for a minute or so and then, if you have a gas hob, tilt the pan so that the juices ignite; if you have an electric hob, light the juices with a match at arm's length.

Once the flames have died down, add the wine and bring up to the boil, scraping in all the residues. Boil until reduced by half and then stir in the cream and boil down for another three to four minutes, until reduced to a sauce with a pleasing consistency. Season, then serve with the steaks.TOM BRIDGE'S GOULASHMost goulash recipes use cheap cuts of meat. Using rump steak not only makes this enjoyable but gives it a taste you will never forget. Serve it with hunks of bread and a side salad or dumplings.Serves 6900g/2lb rump steak, cut into 2.5cm/1in cubes50g/2oz flour, seasoned with salt, freshly ground black pepper and a teaspoon of paprika2 tablespoons olive oil25g/1oz butter1 onion, peeled and sliced450g/1lb shallots, peeled1 red and 1 green pepper, de-seeded and chopped1 teaspoon paprika1 teaspoon crushed fresh rosemary leaves4 tablespoons tomato puree275ml/10fl oz beef stock150ml/5fl oz claret1 x 400g/14oz tin chopped tomatoes150ml/5fl oz soured creamsprig of parsleyPre-heat the oven to 325F/170C/Gas 3.Toss the meat in the seasoned flour, generously. Heat the olive oil and butter in a flameproof casserole, and fry the onion, shallots and peppers for three minutes Add the meat and cook for a further four minutes. Sprinkle with paprika and rosemary, add the tomato puree, beef stock, claret and chopped tomatoes, cover and cook in the centre of the oven for two hours Remove from the oven and leave to stand for four minutes.