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Rump Steak:

  • 10x300 g Aged rump cap steaks

For the HellFire Pepper Sauce

  1. Rump Steak:

    • Cook the steaks to the desired liking.
  2. For the HellFire Pepper Sauce

    • In a pot, over high heat, add the whisky and Robertsons Whole Black Peppercorns lightly cracked, and reduce the liquid by half.
    • Add the Robertsons Cayenne Pepper.
    • Add the hot made-up Knorr Jus as per the packaging instructions, and allow the flavours to infuse.

  3. To Serve:

    • Pour the sauce over the steak and garnish with dried onion petals.
  4. Serving Suggestion:

    JAM-PACKED Potatoes and SPUNKY beans.

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