Seared Beef Rump & Creamy Peppercorn Sauce
with Rosemary Roast Potato & Garlic Veggies
- Milk
Upgrade your meat and three veg by sticking to our 'Top Steak Tips' for the beef rump, before topping it with a silky peppercorn sauce, and serving with some super flavourful veggies sides - courtesy of fresh rosemary and garlic. This recipe is under 650kcal per serving and under 40g carbohydrates per serving. Unfortunately, this week’s zucchini was in short supply, so we’ve replaced it with silverbeet. Don’t worry, the recipe will be just as delicious!
Ingredients
2
potato
1 sprig
rosemary
1 clove
garlic
2
carrot
1 bag
silverbeet
1 sachet
black peppercorns
1 packet
beef rump
1 packet
light cooking cream
(Contains: Milk)
1 sachet
beef-style stock powder
Not included in your delivery
olive oil
2 tbs
water
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Pick and finely chop rosemary leaves. • Place potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the potato and rosemary between two trays.
Little cooks: Help pick the rosemary leaves and toss the potato!
• Meanwhile, finely chop garlic. Slice carrot and zucchini into thin sticks. • Lightly crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Set aside. • See 'Top Steak Tips!' (bottom left). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. Set aside.
Little cooks: Have a go at crushing the peppercorns!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini and carrot with the water until softened, 4-5 minutes. • Add the butter and 1/2 the garlic. Cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest (it will keep cooking as it rests!).
• Return frying pan (don't wash it out!) to medium heat with a drizzle of olive oil. • Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, then scrape up any bits stuck to the bottom of the pan. Add light cooking cream and beef-style stock powder. Cook, stirring, until sauce is thickened, 1-2 minutes. • Stir through any beef resting juices. Remove from heat.
• Slice seared beef rump. • Divide beef, rosemary roast potato and garlic veggies between plates. • Drizzle creamy peppercorn sauce over beef to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling over the sauce. Be careful, the pan and sauce are hot!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the peppercorn sauce, calling it "amazing" and "to die for". Some found the dish restaurant-quality.
- Ease of prep: Several noted it was quick and easy to prepare, though a few found juggling the timing of components tricky.
- Suggestions: Some recommend adjusting salt to taste in the sauce. A few suggested swapping silverbeet for spinach or adding more greens.
- Leftovers: A couple mentioned it was delicious cold the next day, while others found portions small with no leftovers.
- Meat quality: Views varied widely; some praised the tender, flavourful steak while others found it tough or gristly.
