Rump Steak with Mustard & Green Peppercorn Sauce
A classic steakhouse favourite made easy at home, this Rump Steak with Mustard and Green Peppercorn Sauce is all about bold, comforting flavours. Juicy, seared steak meets a creamy, tangy sauce laced with Dijon mustard, wholegrain mustard, and green peppercorns for just the right amount of heat.
How long will it take?
30 Minutes
What’s the serving size?
Serves 4
What do I need?
- 4 rump steaks (about 200–250g each)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
For the sauce
- 1 tbsp butter
- 1 small shallot or ½ small brown onion, finely chopped
- 2 tsp green peppercorns, lightly crushed
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 100 ml dry white wine or brandy (optional but adds depth)
- 200 ml beef stock
- 100 ml thickened cream
- 1 tsp Worcestershire sauce
- Salt, to taste
How do I make it?
- Bring the rump steaks to room temperature. Pat dry with paper towel and season generously with salt and pepper.
- Heat the olive oil in a large frying pan over high heat until shimmering.
- Add the steaks and cook for 2–3 minutes per side for medium-rare, or to your liking.
- Transfer to a warm plate, cover loosely with foil, and rest for at least 5 minutes while you make the sauce.
- Reduce the heat to medium and add butter to the same frying pan.
- Add the shallot and sauté for 1–2 minutes, until softened and fragrant.
- Stir in the green peppercorns and both mustards.
- Pour in the wine or brandy (if using) and let it bubble for 1–2 minutes, scraping up any caramelised bits from the base of the frying pan.
- Add beef stock and simmer for 3–4 minutes, until slightly reduced.
- Stir in the cream and Worcestershire sauce. Simmer gently for another 2–3 minutes, until the sauce thickens slightly.
- Taste and adjust seasoning — the sauce should be rich, tangy, and peppery.
- Serve the sauce with the rested steaks.
