Rump Steak, Peppercorn Sauce

Name: Rump Steak, Peppercorn Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 rump steak (250G); 50g butter; 1 red wine jus; 1 generous shot of brandy; 2 large banana shallots – finely sliced; 2 cloves of garlic – 1 finely sliced; 1 crushed; A pinch of picked thyme leaves; 1 tbsp of green peppercorns; 1 tsp of cracked black pepper; Salt & pepper

35 minutes

Total Time

15 minutes

Prep Time

20 minutes

Cook Time

Feeds

In collaboration with Katto, we've created three delicious recipes for you to try at home. This juicy rump steak with creamy peppercorn sauce is seared to perfection in Katto's cast iron skillet. The sauce is rich, creamy, and bursting with peppery flavour. Impress your date (or yourself!) with this fuss-free, flavourful dish.

Ingredients

1 rump steak (250G)

50g butter
1 red wine jus

1 generous shot of brandy
2 large banana shallots – finely sliced
2 cloves of garlic – 1 finely sliced, 1 crushed
A pinch of picked thyme leaves
1 tbsp of green peppercorns
1 tsp of cracked black pepper
Salt & pepper

Make sure you take the steak out of the fridge a good 30 minutes before cooking.

Season the steak well with salt and pepper. Heat the cast iron pan until smoking before adding a little vegetable oil.

Cook the steak for about 5-6 minutes in total, turning every 90 seconds or so. Add the butter with the crushed garlic for the last minute and baste the steak with the foaming butter.

Remove the steak from the pan, pour over the foaming butter along with the garlic and thyme, and rest.

For the peppercorn sauce:

Put the pan back on a medium heat and add the shallot, garlic, picked thyme and peppercorns. Cook for a few minutes until the shallots have softened.

Deglaze the pan with the brandy, use a match or lighter to flambé.

Reduce the brandy - this won’t take long so be careful. Once the brandy has almost all evaporated, add half a tub of red wine jus. Reduce the heat of the pan to avoid burning.

Once the jus has melted, add the double cream and bring to a boil. Reduce to desired consistency. Season with salt and cracked black pepper.

Slice up the steak and serve on top of the bubbling sauce in the pan.

Ingredients