Aged Rump Cap with Hells Fire Pepper Sauce

Name: Aged Rump Cap with Hells Fire Pepper Sauce
Yield: 10
Ingredients: 10.0x 300g Aged rump cap steaks; 10.0g Black peppercorns, roughly cracked; 1.0g White peppercorns, roughly cracked; 1.0g Cayenne Pepper; 1.0l Water, hot; 100.0g KNORR Rich Brown Gravy Gluten Free 2kg; 100.0ml Whisky

What's the point of having a pepper sauce if it doesn't have some kick? Don't be soft AND make sure you use a good dosage of pepper for that tongue buzz!

Aged Rump Cap with Hells Fire Pepper Sauce – Recipe

Method

300g Aged rump cap steaks 10.0 x

Hells Fire Pepper Sauce

Black peppercorns, roughly cracked 10.0 g
White peppercorns, roughly cracked 1.0 g
Cayenne Pepper 1.0 g
Water, hot 1.0 l
KNORR Rich Brown Gravy Gluten Free 2kg 100.0 g

KNORR Rich Brown Gravy Gluten Free 2kg

KNORR Rich Brown Gravy Gluten Free 2kg

Free Sample
Whisky 100.0 ml

Method
- Cook the steaks to the desired liking.
Hells Fire Pepper Sauce
- Reduce the whisky by half.
- Add the water, black pepper, white pepper and cayenne pepper.
- Whisk in the KNORR Gluten Free Rich Brown Gravy and whisk until boiling.
To Serve
- Pour the sauce over the steak and serve garnished with micro herbs.

Aged Rump Cap with Hells Fire Pepper Sauce

What's the point of having a pepper sauce if it doesn't have some kick? Don't be soft AND make sure you use a good dosage of pepper for that tongue buzz!

Ingredients

Method

Hells Fire Pepper Sauce

KNORR Rich Brown Gravy Gluten Free 2kg

KNORR Rich Brown Gravy Gluten Free 2kg

Preparation

Method

Hells Fire Pepper Sauce

To Serve

What you'll get: