BRANDY-AND-PEPPER-MARINATED STEAKS

This super steak dinner will kick-start your weekend away in under an hour. Serves 4

• 4 potatoes

• 4T butter

• 1T peppercorns, crushed

• ¼ cup brandy

• 6 rump steaks

• 6T olive oil

• salt and pepper

• 250g button mushrooms, sliced

• 1 cup cream

• 1T brown onion soup powder

• fresh parsley, for garnish Prepare a braai fire.

Poke each potato all over with a fork, coat each with a tablespoon of butter and double wrap in foil. Bury the potatoes in the hot coals and cook for 30 to 60 minutes, until soft.

Add the pepper to the brandy and marinate the steaks in it for 30 minutes.

Pat the steaks dry with paper towel and brush each one with a tablespoon of oil. Season well. Grill the steaks for about 4 minutes a side, depending on how you like your meat done. Allow to rest before slicing 4 of the steaks into 1cm strips.

Fry the mushrooms in 2T oil for 5 minutes on medium heat. Add the leftover marinade and fry for another 5 minutes on high, until the liquid reduces to half. Add the cream and allow it to come to a simmer.

Mix the onion powder with 2T water until smooth, then add to the sauce and stir until slightly thickened.

Top the steak and potatoes with sauce and serve sprinkled with parsley.