Rub the oil on the rump steak and season with herb salt and crushed black pepper (keep a pinch of black pepper separate).

Cover and allow the flavors to blend.

Light the grill. When it is good and hot cook the rump steak on high.

Lower the flame when a crust has formed. Remove the rump steak from the grill while it is still a little rare.

In the meantime in a pan place two pats of butter, the bay leaves, the pinch of pepper that was set aside, as well as a spoonful of Fondo Bruno sauce foundation.

Saut� for a moment and add the drained chanterelles.

Allow the flavors to blend for a few minutes on low heat.

Clean off the rump steak and cut it into slices. Arrange the slices on a serving platter and add the hot chanterelles and a little olive oil.