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Steak with green peppercorn sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Rump steak: delicious, affordable option for any occasion!
Ingredients:
  • 800g frozen shoestring fries
  • 600g piece beef rump steaks, cut into 4 pieces
  • 2 eschalots, finely chopped
  • 1/2 x 55g can green peppercorns in brine, drained
  • 62.50 ml brandy (optional)
  • 127.50 gm beef stock
  • 126.25 gm thickened cream
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 230°C (210°C fan-forced) and bake the fries according to the package instructions.
  • Season the steak generously with salt and pepper, then drizzle with half of the oil and massage it into the meat. Sear the steak in a hot frying pan for 3 minutes on each side for a medium cook or until done to your preference. Rest the steak on a plate and cover to retain its warmth.
  • In a pan over medium heat, heat the remaining oil. Cook the eschalot for 3 minutes, or until softened. Add peppercorns and brandy (if using), bring to a boil, then add stock and bring to a boil again. Boil for 2 minutes until reduced by half. Stir in cream, bring to a boil, then reduce heat to low and simmer for 3 to 4 minutes until thickened.
  • Plate the steak alongside peppercorn sauce, fresh salad leaves, and crispy fries.

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