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Creamy Peppercorn Rump Steak with Garlic Mash & Greens Serves

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 rump steaks approximately 250g each
  • 800 g potatoes peeled and chopped
  • 3 cloves garlic peeled
  • 50 g butter
  • ¼ cup milk
  • 2 tablespoons olive oil
  • 250 g broccolini or green beans
  • Salt and freshly cracked black pepper
  • Creamy Peppercorn Sauce
  • 1 tablespoon butter
  • 1 garlic clove crushed
  • 1 tablespoon crushed green peppercorns
  • 1 teaspoon Dijon mustard
  • ½ cup beef stock
  • ¾ cup thickened cream
  • 1 teaspoon Worcestershire sauce

Method
 

  1. Place the potatoes and whole garlic cloves into a saucepan of salted water. Bring to the boil and cook for 15–20 minutes until tender.
  2. Meanwhile, season the rump steaks generously with salt and cracked black pepper.
  3. Heat the olive oil in a large frying pan over high heat. Cook the steaks for 3–4 minutes per side for medium-rare, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5–10 minutes.
  4. Steam or blanch the broccolini or green beans until just tender.
  5. Drain the potatoes and garlic well. Mash with the butter and milk until smooth and creamy. Season to taste.
  6. For the peppercorn sauce, melt the butter in the same pan used for the steaks. Add the garlic and peppercorns and cook for 30 seconds. Stir in the Dijon mustard, beef stock and Worcestershire sauce. Simmer for 2–3 minutes before adding the cream. Continue cooking until the sauce thickens slightly.
  7. Serve the rested rump steak over the creamy garlic mash with the greens alongside. Spoon the peppercorn sauce generously over the steak and serve immediately.

Notes

Allowing the steak to rest before serving helps keep it tender and juicy.
For a richer flavour, finish the mash with a little extra butter.
The peppercorn sauce also pairs beautifully with porterhouse, scotch fillet or eye fillet steaks.