Pink peppercorn-rubbed rump cap of beef
- February 2015
- Serves 6
- Hands-on time 10 min, oven time 45 min, plus resting
Pink peppercorn corns add a rosy hue and a delicate peppery flavour to this very special roast beef recipe.
- 14.2g (4.8g saturated)
- 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
- 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.
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.
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.
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