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Rump Steak with Roasted Winter Vegetables & Creamy Peppercorn Sauce

4 x Mick's Meat Barn Premium Rump Steaks
1 Small Red Onion, cut into thin wedges
1 Small Sweet Potato, cut into small cubes
1 Carrot, quartered and roughly chopped
1 Parsnip, quartered and roughly chopped
1 Beetroot, peeled and cut into small cubes
1/2 Punnet Cherry Tomatoes
Olive Oil
Sea Salt & Pepper
3 tbsp Green Peppercorns
1 tbsp Butter
1 cup Beef Stock
30ml White Wine
30ml Fresh Cream
1 Shallot, finely sliced
3 tsp Cornflour
2 tsp Cold Water

Step One - Preheat the oven to 220c. In a medium roasting pan, toss together the red onion, sweet potato, parsnip, cherry tomatoes and beetroot with a splash of olive oil. Season with sea salt and pepper. Place in the oven and roast for 45 minutes, stirring occasionally.
Step Two - In a small saucepan melt the butter over a medium heat. Add the green peppercorns and cracked black pepper, cook for 20 seconds.
Step Three - Add the beef stock and wine. Bring to the boil, then reduce the heat to low and allow to simmer for 5 minutes - reducing the sauce. Add the cream and cook for a further 5 minutes, or until the sauce starts to thicken.
Step Four - Add the finely sliced shallot to the mixture along with the cornflour mixed in with two teaspoons of chilled water. Whisk for a further minute to all for the sauce to thicken. Set aside on a low heat.
Step Five - Lightly oil and season each of side of the steak. In a large frying pan over a medium to high heat sear each side of the steak for 4 minutes, or until liking. Plate alongside the roasted winter vegetables and top with the creamy peppercorn sauce.

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