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Steak & Green Peppercorn Sauce Pasties

Name: Steak & Green Peppercorn Sauce Pasties
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Ingredients: 2 Rump steaks; 1 tbsp Olive oil; 1 tbsp Butter; 3 Garlic cloves; 2 sprig Fresh rosemary; 3 sprig Fresh thyme; Salt; Black pepper; 3 tbsp Butter; 1 Shallot; 2 Garlic cloves; 2 sprig Fresh thyme; 3 tbsp Green peppercorns in brine; 1 tbsp Black peppercorns; 25 ml Brandy; 1 tsp Red wine vinegar; 300 ml Beef stock; 200 ml Double cream; Salt; 2 sheet Ready-rolled puff pastry sheets; 1 Egg; 1 splash Milk; 1 pinch Salt; Green peppercorn sauce; 1 tbsp Fresh chives

Golden, flaky puff pastry filled with tender, buttery rump steak and a rich, creamy green peppercorn sauce, with plenty of extra sauce for dipping. The steak is seared with garlic, rosemary and thyme before being diced and folded through the sauce.

Prep

35m

Cook

45m

Total

1h 20m

Steak & Green Peppercorn Sauce Pasties

Golden, flaky puff pastry filled with tender, buttery rump steak and a rich, creamy green peppercorn sauce, with plenty of extra sauce for dipping. The steak is seared with garlic, rosemary and thyme before being diced and folded through the sauce.

Prep

35m

Cook

45m

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Season the rump steaks generously with salt at least 1 hour before cooking, ideally leaving them uncovered in the fridge. When ready to cook, pat the steaks thoroughly dry with kitchen paper and season with freshly ground black pepper.

For

4

M

I

For the Steak

2

Rump steaks, Thick; or 1 large rump steak; 500–600 g total

1

tbsp

Olive oil