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 refer to the product label for the most accurate ingredient and allergen information.

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

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)3000 kJ
Fat41.8 g
of which saturates23.8 g
Carbohydrate33.9 g
of which sugars7.3 g
Protein46 g
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.