Rump Steak with a Red Wine and Pink Peppercorn Sauce

Cook time 30 minutes
Servings 2


400g Rump Steak

1 tbs. olive oil
3 French shallots, sliced
1 clove garlic, crushed
2 sprigs of thyme
1 tbsp pink peppercorns in brine
1 bay leaf
2 cup of red wine
½ cup port
2 cups chicken stock
60g cold butter, cubed
2 tbsp cream

100gm shitake mushrooms, sliced
100gm oyster mushrooms, sliced
100gm enochi mushrooms, sliced
50gm butter
2 tbsp finely chopped parsley
2 cloves garlic, crushed and finely sliced
Olive oil

Pinch of cinnamon
Salt and pepper

Rump Steak with a Red Wine and Pink Peppercorn Sauce


To make the sauce: In a medium pot sauté the shallots, garlic, thyme, bay leaves in the oil until caramelised. Add the wine, port and cinnamon and reduce by half. Now add the chicken stock and reduce on a medium heat for 15-30 minutes or until a sauce consistency has formed.

Season with salt and pepper.

Pass the sauce through a fine sieve and return to a clean pot. Season again if necessary. Add the butter little by little and whisk well.  Set aside.

In a pan, melt some butter and add a little olive oil then sauté the mushrooms with the parsley and garlic

For the steak, heat another pan. Bruise the peppercorns in a mortar and pestle and press into the steak. Sear on each side for 4 minutes. Allow to rest.

While the steak is resting, add the red wine sauce to the pan and bring to the boil. Mix in the cream.

To serve, slice the steak and pour the sauce over the top