HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rump & Creamy Peppercorn Sauce
Beef Rump & Creamy Peppercorn Sauce

Beef Rump & Creamy Peppercorn Sauce

with Roasted Potatoes & Garlic Veggies

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There’s something eternally comforting about the aroma of a creamy peppercorn sauce. Completely mouth-watering to say the least. Drizzled over tender beef rump with a side of crispy roasted potatoes and aromatic veggies, it’s time for pub-style steak and chips to move over; there’s a new contender in town.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 clove


1 unit


1 head


½ sachet

black peppercorns

1 packet

beef rump

½ bottle

pure cream


½ sachet

vegetable stock powder

Not included in your delivery

olive oil

2 tbs


10 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3000 kJ
Fat41.8 g
of which saturates23.8 g
Carbohydrate33.9 g
of which sugars7.3 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium379 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays. TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the potato is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into batons. Cut the broccoli into small florets, then roughly chop the stalk. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and the water and cook until softened, 6-7 minutes. Add the butter and 1/2 the garlic and cook, until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the beef rump on all sides with a pinch of salt and pepper. When the oil is hot, add the beef to the pan and cook for 3-4 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest.


While the beef rump is resting, return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook, stirring, until fragrant, 30 seconds. Reduce the heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the pure cream (see ingredients list) and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and cook, stirring, until the sauce has thickened, 5-6 minutes. Stir through any beef resting juices.


Thickly slice the beef rump. Divide the roasted potatoes, garlic veggies and beef rump between plates. Pour over the creamy peppercorn sauce.