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:
- Preheat oven to 170°C.
- In a small bowl, mix together the black pepper, sea salt, paprika, and garlic powder.
- Rub the Angus Rump with the olive oil, then sprinkle the spice mixture over the top.
- Place the Rump in a roasting pan and bake for 30-35 minutes, or until the internal temperature reaches 63°C.
- While the Rump is cooking, prepare the sauce. In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually add in the beef broth and Worcestershire sauce, whisking until completely combined and smooth.
- Add the brandy, black pepper, and sea salt, stirring to combine.
- Simmer the sauce for 10-12 minutes, stirring occasionally, until thickened.
- Once the Rump is cooked, let it rest for 10 minutes before slicing and serving with the peppercorn sauce.
Enjoy!