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.

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.
Serving suggestion
Baby asparagus, roasted root vegetables, pea tendrils and truffle cauliflower.