Aged Rump Cap with Hell's Fire Pepper Sauce

Name: Aged Rump Cap with Hell's Fire Pepper Sauce
Yield: 10
Ingredients: 10.0x Aged rump cap steak (300g); 100.0ml Whisky; 1.0l Water, hot; 10.0g Black peppercorns, roughly cracked; 1.0g White peppercorns, roughly cracked; 1.0g Cayenne pepper; 100.0g KNORR Rich Brown Gravy Gluten Free 2kg; 0.0n/a Micro herbs, to garnish

Aged Rump Cap with Hell's Fire Pepper Sauce – Recipe

It's not a real pepper sauce without some serious kick! This recipe goes heavy on the peppercorns and cayenne for that tongue buzz to go with a beautifully cooked steak.

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What you need

Aged rump cap steak (300g) 10.0 x
Whisky 100.0 ml
Water, hot 1.0 l
Black peppercorns, roughly cracked 10.0 g
White peppercorns, roughly cracked 1.0 g
Cayenne pepper 1.0 g
KNORR Rich Brown Gravy Gluten Free 2kg 100.0 g
KNORR Rich Brown Gravy Gluten Free 2kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Micro herbs, to garnish

Steaks

Casual Dining

American

Main Meals

Beef

Local Favourites

It's not a real pepper sauce without some serious kick! This recipe goes heavy on the peppercorns and cayenne for that tongue buzz to go with a beautifully cooked steak.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Steak
- Season the steaks and cook until preferred doneness.
Hell's Fire Pepper Sauce
- In a saucepan, reduce the whisky by half.
- Add the water, black peppercorns, white peppercorns, and cayenne pepper.
- Whisk in KNORR Rich Brown Gravy and keep stirring until it comes to a boil.
To Serve
- Place steak on a serving plate and top off with hell's fire pepper sauce.
- Garnish with micro herbs before serving.