Rump With Peas

Preparation:

Preparation: Sprinkle the rump with salt, plenty of crushed pepper, then brown it in a pan over high heat in a drizzle of hot oil. As soon as the meat is uniformly colored, transfer it to the oven at 250 degrees for about 15 minutes, then pass it over a moderate heat, combining the peas, spring onions, thyme, marjoram and 300 g of wine. Cover and simmer for another 25 minutes: when cooked, the meat should be pink inside. Serve the roast hot, with its sauce.