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.
Ingredients
Method
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350g Rump Cap Steaks 10 x
Musket French Onion Sauce
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Water, hot 500 ml
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Musket Port 100 ml
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Finely Sliced Onions 150 g
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Oil 40 ml
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GF Worcestershire Sauce 50 ml
Truffle Cauliflower
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Cream 200 ml
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Salt 5 g
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Garlic cloves, peeled 30 g
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Black Truffle Oil 10 ml
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Cauliflower 1 kg
Preparation
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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.
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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.