Rump Steak With Creamy Peppercorn Sauce And Chips inspired by The Matrix (1999)
The Matrix (1999), “I know this steak doesn’t exist. ” Cypher eats a delicious steak. (1 hour 3 mins 40 seconds)
Give unreal a new meaning with this unbelievably delicious steak dinner, inspired by The Matrix. You’ll sear your steak, and pair it with sauce au poivre, a creamy sauce with cracked black peppercorns. Bon appétit!
For 2 people [double for 4]
- 1 garlic clove
- 8ml soy sauce
- 4 white potatoes
- 1 shallot
- 80g crème fraîche
- 15ml Chinese rice wine
- 2.5g cracked black pepper
- 2 x 150g British rump pavé steak
- 160g fine green beans
You’ll also need
- Butter, salt, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Preheat the oven to 200°C / 180°C (fan) / gas 6. Before you start cooking, take your steaks out of the fridge, open the packet and let them adjust to room temperature. Chop the potatoes (skins on) into chips.
Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp.
Meanwhile, peel and finely dice the shallot[s]. Peel and finely chop (or grate) the garlic. Boil half a kettle (you’ll only need a little).
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a knob of butter over a medium heat. Once melted, trim the green beans and add with the chopped garlic then cook for 1-2 min or until the garlic is fragrant. Season with a pinch of salt and add a splash of boiled water and cook, covered, for 4-5 min or until the beans are tender. Once done, keep covered and set aside for later – these are your garlicky green beans.
Pat the rump steak dry with kitchen paper, rub with vegetable oil and season both sides generously with salt. Heat a separate large, dry, wide-based pan (preferably non-stick) over a high heat, then once very hot, add the seasoned steaks to the pan. For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side. Once cooked, transfer them to a plate to rest (save the pan!)
Once the steaks are done, return the pan to a low heat. Add the diced shallot to the pan and cook for 1-2 min or until softened.
Add the soy sauce and crème fraîche and cook for 30 secs, stirring frequently. Add the cracked black pepper and Chinese rice wine and cook for 1-2 min further or until the sauce has thickened – this is your creamy peppercorn sauce.
Tip: Scrape any bits from the bottom of the pan as this will add extra flavour to the sauce. You can add a splash of boiled water if your sauce is looking a little thick.
Pour any resting juices from the steaks into the peppercorn sauce. Serve the rump steak over the creamy peppercorn sauce with the chips and garlicky green beans to the side. Enjoy!