Tender Beef Rump & Peppercorn Sauce
with Crushed Parmesan Baby Potatoes & Greens
- Almond
- Milk
Ingredients
1 sachet
Black Peppercorns
1 packet
Green beans
300 g
Beef Rump
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Baby Potatoes
1 packet
Cream
(Contains: Milk)
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Chives
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. Half-fill a medium saucepan with boiling water. Halve baby potatoes. • Cook potatoes in boiling water, over high heat, until just tender, 12-15 minutes. Drain, then place potatoes on a lined oven tray.
• While the potatoes are boiling, finely chop garlic. Thinly slice chives. Trim green beans. Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.
• To the tray of potatoes, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange cut-side down. • Top potatoes with a sheet of baking paper. Using the flat base of a bowl, lightly crush potatoes until about 1cm-thick. • Sprinkle with grated Parmesan cheese and drizzle with olive oil. Roast potatoes until golden, 20-25 minutes.
• While the potatoes are roasting, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season both sides with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and leave to rest for 5 minutes.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the beef is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and season to taste. • Wipe out the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.
TIP: Add a splash of water if the sauce looks too thick.
• Roughly chop roasted almonds and sprinkle over veggies. Slice beef rump. • Divide beef, crushed Parmesan baby potatoes and garlic veggies between plates. • Spoon peppercorn sauce over the beef and garnish with chives to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peppercorn sauce divided reviewers — many loved it, while several found it too strong, too peppery, or with an unexpected acidic note rather than a creamy pepper flavour. The Parmesan-crusted baby potatoes were consistently praised as a highlight of the dish.
- Ease of prep: Reviewers generally found the recipe straightforward, though one noted there were quite a few steps involved.
- Suggestions: If you find the peppercorn sauce too intense, add a splash of water to mellow it out and bring it to a creamier consistency; going slightly lighter on the peppercorns is also worth considering if you prefer a milder result.
- Portions: Some reviewers felt the meat portion was on the small side, and a few noted the vegetable serve could be more generous.
