Rump Cap, Musket French Onion Sauce, Truffle Cauliflower

Name: Rump Cap, Musket French Onion Sauce, Truffle Cauliflower
Yield: 10
Ingredients: 10.0x 350g Rump Cap Steaks; 75.0g KNORR Jus Gluten Free 1.8kg; 500.0ml Water, hot; 100.0ml Musket Port; 150.0g Finely Sliced Onions; 40.0ml Oil; 50.0ml GF worcestershire sauce; 1.0kg Cauliflower; 200.0ml Cream; 5.0g Salt; 30.0g Garlic cloves, peeled; 10.0ml Black Truffle Oil

Rump Cap, Musket French Onion Sauce, Truffle Cauliflower – Recipe

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.

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Method

350g Rump Cap Steaks 10.0 x

Musket French Onion Sauce

KNORR Jus Gluten Free 1.8kg 75.0 g
KNORR Jus Gluten Free 1.8kg
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Countrywide

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Free Sample
Water, hot 500.0 ml
Musket Port 100.0 ml
Finely Sliced Onions 150.0 g
Oil 40.0 ml
GF worcestershire sauce 50.0 ml

Truffle Cauliflower

Cauliflower 1.0 kg
Cream 200.0 ml
Salt 5.0 g
Garlic cloves, peeled 30.0 g
Black Truffle Oil 10.0 ml

Main Meals

Steaks

Australian

Casual Dining

Other European

Beef

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.

...

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 port 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.