Well, okay, I *like* beef cuts pan-fried in butter and onion, but I did want to try something different. I'm a bit surprised I managed to salvage the piece of meat (and it was wonderully tender), but what simple things can I do to a piece of rump for pan-frying? I tried a coating f flour, cumin and olive-oil, but that all ended up burnt on the pan. :-/
Wade.