Rump Steak with Creamy Peppercorn Sauce

Rump Steak with Creamy Peppercorn Sauce

Prep time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins
Serves: 4

Ingredients:
•    Tasman Yearling Beef Rump Steak 1kg
•    1 tbsp butter
•    1 cup salt-reduced beef stock
•    3 tbsp green peppercorns
•    2 tsp cracked black peppercorns
•    ⅛ cup white or red wine
•    2 tsp brandy, port or sherry, optional
•    ⅛ cup fresh cream
•    1 tsp onion powder, optional
•    sea salt, to taste
•    3 tsp cornflour as thickener
•    2 tsp cold water

Method:
1.    Melt butter in saucepan over medium heat. Add green and black peppercorns and cook for 20 seconds. Add stock, wine and bring to a boil, simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder and cornflour, mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken.
2.    Serve over rump steak.