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Rump Steak Au Poivre

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Ingredients
  Rump steak 1 Pound (1/2 Kilogram)
  Black peppercorns 15 Milliliter, crushed (1 Tablespoon)
  Butter 3 Ounce (75 Gram)
  Brandy 15 Milliliter (15 Milliliter)
Directions

Trim and cut the steak into two pieces.
Beat with a rolling pin.
Press the peppercorns into the steaks on both sides and leave for 1 hour.
Melt the butter in a large frying-pan.
Add the steaks and fry for 2 minutes on each side.
Reduce the heat to low and fry for a further 2 minutes.
This will produce rare steaks double the time for well-done steak.
Transfer the steaks to a heated serving plate.
Stir the brandy into the pan juices and bring to the boil.
Pour over the steaks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Meat
Cook Time: 
4 Minutes

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