Pan-fried rump steak with peppercorn sauce is steak night without the restaurant bill. A hot pan, a proper sear on Rump Steak 2x 6oz, and a quick cream-and-peppercorn sauce on the hob. Browse Rump Steaks when you want British rump that still has bite and flavour.
Ingredients
- 2 rump steaks (about 6oz / 170g each)
- 1 tbsp oil + a knob of butter
- 1 shallot, finely chopped
- 1 tbsp crushed black peppercorns
- 75ml brandy or stock (optional splash)
- 150ml double cream
- 1 tsp Dijon mustard
- Salt
Method
- Take steaks out of the fridge 20 minutes before cooking. Pat dry and season with salt.
- Heat a heavy pan until very hot. Oil the steaks lightly, not the pan.
- Cook 2–3 minutes a side for medium-rare on 6oz rump (adjust for thickness). Add butter for the last minute and baste.
- Rest steaks on a warm plate under loose foil.
- In the same pan on the hob, soften shallot, add crushed peppercorns, deglaze with brandy or stock.
- Stir in cream and mustard, simmer 2–3 minutes until glossy. Season, pour over the rested steaks.
Feeding a hungrier table? Big Daddy Rump Steaks – Butcher Approved is the bigger rump pair. Shop Beef Steaks when you also fancy sirloin or ribeye for the same peppercorn treatment.