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
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300g Aged rump cap steaks 10 x
Hells Fire Pepper Sauce
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Black peppercorns, roughly cracked 10 g
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White peppercorns, roughly cracked 1 g
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Cayenne Pepper 1 g
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Water, hot 1 l
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Whisky 100 ml
Preparation
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Method
- Cook the steaks to the desired liking.
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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.
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To Serve
- Pour the sauce over the steak and serve garnished with micro herbs.