Marinate the rump in the Worcestershire sauce and olive oil for at least 30 minutes. Season liberally with salt and pepper then cook on a rotisserie or over indirect coals on a kettle braai for 45 minutes, or until cooked medium rare.

Remove from the heat and allow to rest in a warm place for 15 minutes.

Cut the porcinis in half, drizzle with olive oil and season. Place over a hot grill and cook for 5 minutes.

Dress the watercress with a little olive oil and seasoning.

To serve, slice the beef and arrange on a platter. Spoon over the mushroom then pour over some of the Bearnaise (serve the remaining Bearnaise separately). Serve the dressed watercress in a large bowl on the side.

To make the Béarnaise: Reduce the verjuice, dried tarragon, tarragon vinegar, green peppercorns and onion, until approximately 3 T of liquid remains. Combine the reduction and egg yolks in a stainless-steel or glass bowl, over a double boiler. Whisk until thick.

Remove from the heat and slowly whisk in the melted butter. If the mixture is too thick, add a couple of tablespoons of hot water. Add the chopped herbs and season.

Cook’s tip: To check whether or not your meat is done, insert a skewer into the thickest part of the rump and leave it there for 30 seconds. Touch the withdrawn skewer to your bottom lip – for rare to medium rare, the skewer should be just warm. The hotter the skewer, the more cooked the meat.