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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!

Aged Rump Cap with Hells Fire Pepper Sauce – Recipe

Method

300g Aged rump cap steaks 10 x

Hells Fire Pepper Sauce

Black peppercorns, roughly cracked 10 g
White peppercorns, roughly cracked 1 g
Cayenne Pepper 1 g
Water, hot 1 l
KNORR Rich Brown Gravy Gluten Free 2kg 100 g
KNORR Rich Brown Gravy Gluten Free 2kg
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Unilever Food Solutions

Free Sample
Whisky 100 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.