Rump steak with chips and peppercorn gravy is the British steak-night plate when you want a proper rump sear, golden chips and a creamy cracked-pepper gravy. Pan-sear Rump Steak 2x 6oz, rest it, then build the gravy in the same pan. Shop Rump Steaks and Buy Steaks Online for butcher rump ready for the pan.
Ingredients
- 2 rump steaks (about 6oz / 170g each)
- 1 tbsp oil; 20g butter; salt and black pepper
- 1 shallot, finely chopped; 1 tbsp crushed black peppercorns
- 100ml beef stock; 75ml double cream; splash of brandy (optional)
- Chips and watercress or salad to serve
Method
- Bring steaks to room temperature; pat dry and season with salt.
- Heat a heavy pan until smoking. Oil lightly and sear rump 2–3 minutes per side for medium-rare (adjust to thickness). Add butter and baste 30 seconds. Rest 5 minutes under foil.
- Meanwhile cook chips until golden (oven 200°C fan, 35–45 minutes, or deep-fry).
- In the steak pan, soften shallot. Add peppercorns, flame brandy if using, then stock. Reduce by half. Stir in cream for a glossy peppercorn gravy.
- Slice or plate whole rumps, spoon over gravy and serve rump steak with chips and peppercorn gravy — proper British steak house at home.
Want a bigger steak night? Big Daddy Rump Steak 16oz feeds two hungry plates. Browse Buy Steaks Online for more British steaks.