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Small Plates Style Rump Steak & Peppercorn Sauce

Small Plates Style Rump Steak & Peppercorn Sauce

Starter | with Shallot, Chives and 21 Day Aged Steak
4.5(18)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
431 kcal
Protein
: 
35.3g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

21 Day Aged British Rump Steaks

1 unit(s)

Echalion Shallot

1 sachet(s)

Cracked Black Pepper

10 grams

Chicken Stock Paste

1 bunch(es)

Chives

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)1805 kJ
Energy (kcal)431 kcal
Fat32.8 g
of which saturates16.3 g
Carbohydrate4.5 g
of which sugars2.3 g
Dietary Fibre0.7 g
Protein35.3 g
Cholesterol114 mg
Salt1.2 g
Potassium737.7 mg
Calcium18.4 mg
Iron5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Small sauce pan
•Aluminum Foil
•Large Frying Pan
•Medium Saucepan

Instructions

Fry the Shallot
1

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

b) Halve, peel and chop the shallot into small pieces.

c) Heat a drizzle of oil in a small saucepan on medium heat. Once hot, add the shallot and stir-fry until softened, 3-4 mins.

Cook the Steaks
2

a) Meawhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

b) 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.

c) 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 Peppercorn Sauce
3

a) Once the shallot has softened, add the cracked black pepper to the saucepan and fry until fragrant, 1 min. Stir in the chicken stock paste and 100ml water, then simmer until reduced by half, 2-3 mins.

b) While the sauce simmers, finely chop the chives (use scissors if easier).

c) Lower the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat and stir half the chives through your peppercorn sauce.

Assemble and Serve
4

a) Once the steak has rested, slice into 1cm thick slices.

b) Lay onto your serving platter.

c) Drizzle over the peppercorn sauce, then sprinkle over the remaining chives to finish.

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