Rump steak with peppercorn sauce is the British steak-night plate when you want a proper rump sear and a creamy brandy peppercorn gravy. Pan-sear Rump Steak 2x 6oz, rest it, then finish the sauce 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; salt and cracked black pepper
- Peppercorn sauce: 1 tbsp crushed green or black peppercorns, 1 small shallot or onion finely chopped, splash of brandy or stock, 150ml double cream, knob of butter
- Chips, watercress or greens to serve
Method
- Bring steaks to room temperature; pat dry and season with salt (pepper goes on after searing if you prefer a cleaner crust).
- Heat a heavy pan until smoking. Oil lightly and sear rump 2–3 minutes per side for medium-rare (adjust to thickness). Rest 5 minutes under foil.
- In the same pan, soften shallot in butter. Add crushed peppercorns; splash in brandy or stock and bubble 30 seconds. Stir in cream; simmer until thick enough to coat a spoon. Season.
- Slice steak if you like; spoon over peppercorn sauce.
- Serve rump steak with peppercorn sauce and chips — proper British steak house at home.
Feeding a serious appetite? Big Daddy Rump Steak 16oz is the carvery cut for one. Browse Buy Steaks Online for more British steaks.