Serves: 4 Ingredients: 
●       2 onions, finely chopped 
●       2 tablespoons wholegrain mustard 
●       3-4 tablespoons lemon juice or to taste 
●       2 rump steaks 
●       1 tablespoon olive oil 
●       4 tablespoons half fat crème fraiche 
●       2 cups watercress Method: Place a skillet over medium heat. Add oil. When the oil is heated, add steaks and cook for 2 minutes per side for rare and for 3 minutes per side for medium. Turn off the heat.  Remove steak and place on your cutting board. When cool enough to handle, slice the steak.  Add crème fraiche into the pan. Also add mustard and lemon juice and stir. Sprinkle some water if the sauce is too thick. Mix well.  Serve steak slices with watercress and sauce.