Rump Steak Au Poivre Recipe

Summary

Cooking Time4 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Rump steak1 Pound (1/2 Kilogram)
 Black peppercorns15 Milliliter, crushed (1 Tablespoon)
 Butter3 Ounce (75 Gram)
 Brandy15 Milliliter (15 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 1409 Calories from Fat 753

% Daily Value*

Total Fat 85 g131.2%

Saturated Fat 50.2 g251%

Trans Fat 0 g

Cholesterol 182.9 mg

Sodium 9.8 mg0.4%

Total Carbohydrates 18 g5.9%

Dietary Fiber 0 g

Sugars 0.5 g

Protein 135 g269.3%

Vitamin A 42.5% Vitamin C

Calcium 2% Iron 0.09%

*Based on a 2000 Calorie diet

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.
Quantcast