Carefully trim the rested beef, removing all the sinew, and put it in a freezer bag.
In a bowl, combine mustard, brandy, olive oil, honey and Vegeta Grill.
Mix to blend, and add to the meat in the freezer bag. Add the apple cut into small wedges. Seal the bag, shake it well and leave in the fridge for several hours.
Remove the beef from the bag and slice into 2-2.5 cm thick steaks.
Cook the steaks on a very hot grill until caramelized on the outside and pink inside, basting with the remaining marinade as they cook.
Season the grilled steaks with a little salt and crushed peppercorn mix, and serve with roasted vegetables and potatoes.
To make juicy grilled round steaks, grill twice for 2 minutes each side. Never turn the steak on the same spot but turn clockwise to prevent juices from running and the meat from drying out.