Classic Rump Steak Au Poivre (Pepper Steak)
- 4 Eye of Rump Wagyu Steaks (cut from Rostbiff) at approximately 240 grams each
- 1 tablespoon kosher salt
- 1 tablespoons whole black peppercorns
- 2 tablespoon of whole pickled green peppercorns
- 1 tablespoon vegetable oil
- 1/3 cup finely chopped shallots
- 1 stick (1/2 cup) unsalted butter, cut into 8 pieces
- 1/2 cup Cognac or other brandy
- 3/4 cup heavy cream
- 1 teaspoon of English mustard
- 2 sprigs fresh thyme
- Chopped parsley
- Preheat oven to 200°F.
- Cut the steaks from the Rostbiff into 240 gram medallions (1 per person)
- Pat steaks dry and season both sides with kosher salt.
- Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
- Using a sharp chefs knife squish the green peppercorns on a cutting board (to stop them rolling around) then roughly chop them
- Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks, thyme and 2 pieces of butter in 2 batches, turning over once and basting with the butter, about 4 minutes per batch for medium-rare.
- Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
- Pour off fat from skillet, then add shallots and 2 pieces of butter and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
- Add Cognac (use caution; it will ignite) and boil then flambe, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and green peppercorns and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated, add the mustard and remove sauce from heat.
- Sprinkle with chopped parsley
- Serve sauce over the steaks with French fries and a green salad.