Rump Steak is a classic tasty dish complimented with Red Wine and Pink Peppercorn Sauce this is simply delish!


  • 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


  • 1.

    Serves: 2

  • 2.

    Time: 30 minutes

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 289kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 11g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 458mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 2
Time: 30 minutes

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Posted by Amanda774Report
I made this twice now and the first time it turned out really good, but the second time the sauce was really oily. Not sure if it was because of the amount of butter or because I reduced the sauce too much?! Any advice would be appreciated!