Rump steak with peppercorn sauce and chunky chips
A properly seared rump steak with a creamy brandy and peppercorn sauce.
- Time50 min
- LevelMedium
- Costabout £3.38 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Parboil the chips for 5 minutes, drain, toss in 2 tbsp oil and roast for 30 minutes until crisp.
30 min - 2
Take the steaks out of the fridge 20 minutes before cooking. Pat dry and season well with salt.
- 3
Heat the remaining oil in a heavy pan until smoking. Sear the steaks for 3 minutes each side for medium. Rest on a plate for 5 minutes.
6 min - 4
In the same pan melt the butter and soften the shallot for 2 minutes. Add the peppercorns and brandy and let it bubble down.
- 5
Pour in the stock and cream and simmer for 4 minutes until it coats a spoon. Add any steak juices.
- 6
Serve the steaks with the sauce, chips and watercress.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.