Rump Cap, Musket French Onion Sauce, Truffle Cauliflower
Developed from a French onion soup, this sauce has a rich caramelised flavour that would suit many cuts of steak. It works perfectly with a rump cap to deliver a unique steak experience.
Casual Dining
Beef
Steaks
Main Meals
Australian
Other European
Ingredients per serve
Method
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350g Rump Cap Steaks 10.0 x
Musket French Onion Sauce
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Water, hot 500.0 ml
-
Musket Port 100.0 ml
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Finely Sliced Onions 150.0 g
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Oil 40.0 ml
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GF Worcestershire Sauce 50.0 ml
Truffle Cauliflower
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Cream 200.0 ml
-
Salt 5.0 g
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Garlic cloves, peeled 30.0 g
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Black Truffle Oil 10.0 ml
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Cauliflower 1.0 kg
Preparation
-
Method
Season the steaks and cook until desired liking. -
Musket French Onion Sauce
- Cook the onions in oil until dark coloured.
- Add the musket and Worcestershire, reduce by half, add water and whisk in the KNORR Jus, stir until thickened over heat.
-
Truffle Cauliflower
- Boil or steam the cauliflower until tender.
- Combine the cream, salt and garlic then simmer until the garlic is soft.
- Blend the cauliflower with the garlic cream until smooth, add the truffle oil and serve.
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Serving suggestion
Baby asparagus, roasted root vegetables, pea tendrils and truffle cauliflower.
