Pink peppercorn-rubbed rump cap of beef

Pink peppercorn-rubbed rump cap of beef

Pink peppercorns add a rosy hue and a delicate peppery flavour to this very special roast beef recipe.

Pink peppercorn-rubbed rump cap of beef

Take your pick of the best beef cuts with our roast beef recipes collection.

  • Serves icon Serves 6
  • Time icon Hands-on time 10 min, oven time 45 min, plus resting

Pink peppercorns add a rosy hue and a delicate peppery flavour to this very special roast beef recipe.

Take your pick of the best beef cuts with our roast beef recipes collection.

Nutrition: per serving

Calories
345kcals
Fat
14.2g (4.8g saturated)
Protein
55.8g
Carbohydrates
none
Fibre
none
Salt
0.4g

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
345kcals
Fat
14.2g (4.8g saturated)
Protein
55.8g
Carbohydrates
none
Fibre
none
Salt
0.4g

delicious. tips

  1. Rub the beef with the peppercorn mixture in advance and keep in the fridge, covered, for up to 48 hours. Take out of the fridge 2-3 hour before cooking to take the chill off.

  2. A rump cap or picanha (pronounced pick-ANYA) is the top piece of the beef rump. It’s a popular cut in Brazil for roasting and barbecuing, as it combines excellent flavour with easy carving. It doesn’t take long to roast – we recommend using a digital probe thermometer for best results. If you can’t find picanha, rump steak of the same weight will also work.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Roasts

Beef rump with salsa verde and sherry-roast root vegetables

This delicious roast beef with root vegetables and tangy salsa...

Save recipe icon Save recipe icon Save recipe

Beef fillet

Rare roast beef and winter coleslaw

Need Sunday lunch in a hurry? Then try this excellent...

Save recipe icon Save recipe icon Save recipe

Alternative Christmas roast

Rib of beef with porcini, tarragon and port gravy

The rich flavours of porcini, tarragon and port do justice...

Save recipe icon Save recipe icon Save recipe

Summer roasts

Herby dijon roast beef with rosemary potatoes

This herby, dijon roast beef joint served with a zingy...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.