Introduction:
This Angus Rump with Peppercorn Sauce is a delicious and hearty dish that’s sure to please the whole family. The flavor of the Angus Rump combines perfectly with the creamy, peppery sauce, making it a crowd favorite. Serve it with mashed potatoes and a side of vegetables for a complete meal.
Angus Rump with Peppercorn Sauce
Ingredients:
– 2 kg Angus Rump
– 2 tablespoons olive oil
– 1 tablespoon freshly cracked black pepper
– 1 tablespoon sea salt
– 1 teaspoon paprika
– 1 teaspoon garlic powder
Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 cups beef broth
– 2 tablespoons Worcestershire sauce
– 2 tablespoons brandy
– 1 tablespoon freshly cracked black pepper
– 1 teaspoon sea salt
Instructions:
1. Preheat oven to 170°C.
2. In a small bowl, mix together the black pepper, sea salt, paprika, and garlic powder.
3. Rub the Angus Rump with the olive oil, then sprinkle the spice mixture over the top.
4. Place the Rump in a roasting pan and bake for 30-35 minutes, or until the internal temperature reaches 63°C.
5. While the Rump is cooking, prepare the sauce. In a medium saucepan, melt the butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
7. Gradually add in the beef broth and Worcestershire sauce, whisking until completely combined and smooth.
8. Add the brandy, black pepper, and sea salt, stirring to combine.
9. Simmer the sauce for 10-12 minutes, stirring occasionally, until thickened.
10. Once the Rump is cooked, let it rest for 10 minutes before slicing and serving with the peppercorn sauce. Enjoy!