Pink peppercorns add a rosy hue and a delicate peppery flavour to this very special roast beef recipe.
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Ingredients
- 1.5kg rump cap of British beef or rump steak (see Know-how)
- 2 tbsp olive oil
- 2 tbsp pink peppercorns, roughly crushed in a pestle and mortar
- Steamed greens to serve
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Method
- Heat the oven to 200°C/fan180°C/gas 6. Rub the meat with oil and scatter with salt. Put a large frying pan over a high heat. When smoking hot, add the meat, fat-side down, and sear for 2-3 minutes until golden. Flip, then sear for 1 minute.
- Rub the crushed peppercorns onto the top of the meat into the fat. Put in a large baking tray and roast in the oven for 45-50 minutes for medium rare – a digital probe thermometer pushed into the thickest part of the meat should read around 50-55°C.
- Rest the meat somewhere warm for 20 minutes, then slice and serve with the crispy potatoes, sherry and mushroom sauce, horseradish sauce and steamed greens.
Nutrition
- 345kcals Calories
- 14.2g (4.8g saturated) Fat
- 55.8g Protein
- none Carbs
- none Fibre
- 0.4g Salt
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