21 Day Aged Rump Steak and Peppercorn Sauce
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21 Day Aged Rump Steak and Peppercorn Sauce

21 Day Aged Rump Steak and Peppercorn Sauce

with Garlic Mash and Broccoli

This 21 Day Aged Rump Steak and Peppercorn Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Under 650 calories
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

3 unit(s)

Garlic Clove

450 grams


1 unit(s)


1 unit(s)

Echalion Shallot

1 sachet(s)

Cracked Black Pepper

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2420 kJ
Energy (kcal)578 kcal
Fat19.9 g
of which saturates10.4 g
Carbohydrate58 g
of which sugars10.1 g
Protein47.4 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Aluminum Foil
Large Frying Pan
Potato Masher


Start the Mash

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Remove the steaks from your fridge to allow them to come up to room temperature.

Peel the garlic cloves. Chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 1/2 tsp salt.

Add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-18 mins.

Roast the Broccoli

Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

Meanwhile, halve, peel and chop the shallot into small pieces.

If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.

Fry the Steaks

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Make the Sauce

While the steak is resting, heat a drizzle of oil in the (now empty) frying pan on medium heat.

Add the shallot and stir until softened, 3-4 mins, then add the cracked black pepper.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

Time to Mash

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.

When everything's ready, slice the steaks. 

Serve Up

Share the steaks, mashed potatoes and broccoli between your plates. 

Pour your peppercorn sauce over the steaks to finish.