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!
Casual Dining
Australian
Ingredients per serve
Aged Rump Cap with Hells Fire Pepper Sauce
−
+
€0.0
Method
300g Aged rump cap steaks
/x
10.0 x
0%
Hells Fire Pepper Sauce
Black peppercorns, roughly cracked
/g
10.0 g
0%
White peppercorns, roughly cracked
/g
1.0 g
0%
Cayenne Pepper
/g
1.0 g
0%
Water, hot
/l
1.0 l
0%
KNORR Rich Brown Gravy Gluten Free 2kg
/g
100.0 g
0%
Whisky
/ml
100.0 ml
0%
/
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
-
Whisky 100.0 ml
Preparation
-
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.
