• 350g Rump Cap Steaks 10.0 x

Musket French Onion Sauce

Truffle Cauliflower

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

    Season the steaks and cook until desired liking.
  2. 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.
  3. 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.
  4. Serving suggestion

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