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Ingredients

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Rump Steak:

  • 10x300 g Aged rump cap steaks

For the HellFire Pepper Sauce

  • Whisky 100 ml
  • Robertsons Whole Black Peppercorns
    Robertsons Whole Black Peppercorns
    10 g
    Added to cart: Robertsons Whole Black Peppercorns
  • Robertsons Cayenne Pepper
    Robertsons Cayenne Pepper
    2 g
    Added to cart: Robertsons Cayenne Pepper
  • Knorr Jus
    Knorr Jus
    150 g
    Added to cart: Knorr Jus
  • Water 1 l

Preparation

  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.