Rump Steak with Green peppercorn Sauce
If you are a meat eater you have probably had a creamy green peppercorn sauce at a restaurant at some stage and this is my take on it. Its decadent and delicious.
What you need
2 tablespoons cognac
1.2 cup of white wine
200ml cream
1 tablespoon bottled green peppercorns
The process
In the pan that you ave cooked your seasoned steak, pour in the cognac and wine to deglase the pan and stir around for about 30 seconds.
Add the cream and peppercorns and heat through for about 1 minute.
Thats it, spoon it over your steaks and savour the rich creamy sauce.
My favourite cuts of meat are 1. Rib Eye, 2. Fillet and 3. Rump
If I want to do my steak on the BBQ, how will I then make the sauce as there will be no pan to deglase?
Hi Paul, you just need to make it on the stove top using a about 2 teaspoons of a granular beef stock mixed into the wine then follow the rest of the recipe. Cheers for now G
Hi Graham
This looks fantastic. Please can you tell me which cognac to use, and which white wine to use. I know you might not want to advertise the make but for us to get the receipe right we need to know.
Thanks
Sharon
Hi Sharon, Most of us have something like courvoisier cognac which we have had in the cupboard as a gift but any one will do. I drink Rickety bridge Sauvignon blanc and Mulderbosch sauvignon blanc at home so those are what I use in my cooking. Happy days G
Hi Sandy, So glad you found us, enjoy the sauce, it will be a little less rich than the brandy version which I am quite sure is fantastic.
Hy Guys, I just wanted to know what type of meat is the one In the picture and how did you guys cook it, it looks fantastic.
Hi Katy, We use either Rib eye or Rump in most cases. Just heat a pan on a medium to high heat, dust with some salt and pepper and then brown on each side. It usually takes about 4 minutes each side. If you like it done more than medium rare, place a lid over the pan when you turn it and that will give you medium. Happy days G
I am new to this decadent website and after browsing from latest down to this one, my stomach is gnawing on my backbone! I can make a mean peppercorn sauce but always just used brandy. Am definitely going to try it with the wine!