Make this steak with creamy peppercorn sauce, then check out our perfect steak recipe, steak diane and more steak recipes. For more comforting dishes try our coq au vin and chicken chasseur.


  • 2 rump steaks
  • butter
  • 2 small shallots, finely chopped
  • 1 tsp whole black peppercorns, crushed with a pestle and mortar
  • 1 tbsp sherry vinegar
  • 100ml beef stock
  • 100ml double cream
  • 2 handfuls oven french fries, cooked to serve
  • watercress, to serve


  • STEP 1

    Season the steaks well on both sides. Heat a heavy frying pan to medium/high heat and add a knob of butter. When the butter is foaming, sear the steaks for 2 minutes on each side for medium then lift out and keep warm under foil while you finish the sauce.

  • STEP 2

    Add the shallots to the steak pan with another knob of butter and cook for 2 minutes until soft.

  • STEP 3

    Add the crushed peppercorns and vinegar. Turn the heat up and boil until the liquid evaporates.

  • STEP 4

    Add the stock and boil until reduced by half. Add the cream and simmer for 3-4 minutes, stirring. Season with salt if it needs it.

  • STEP 5

    Put the steaks on warm plates, spoon over the peppercorn sauce and serve with chips and watercress.


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