Open a bottle of robust red wine. Pour yourself a glass.
Get a cast iron griddle really really hot, don't oil it.
Take one nice rump steak and pour a little olive oil onto it rub in with your hands and then grind a good amount of black pepper and salt over it.
Turn the steak over and repeat for the other side.
Chuck the steak on the griddle and leave it for two minutes, don't touch it just leave it.
Turn it over and again leave it for two minutes.
Remove it from the griddle and leave to rest on a warm plate.
Meanwhile cut a good length from a fresh baguette and slice it length ways.
Butter very lightly.
Spread one side with English mustard and the other with French mayonnaise.
Slice the steak into bite size pieces and place on the mustard spread half of the baguette
Toss some rocket in French dressing and pile on top of the steak.
Cap with the mayonnaise spread half of the baguette and press down firmly.
Serve with some sliced beefsteak tomatoes on the side and another glass of the wine.