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For the Rub:

For the Gravy:

  • 10 g Green peppercorns (crushed)
  • 10 g Black peppercorns (ground)
  • Rice Wine Vinegar 30 ml
  • Water 500 ml
  • maple syrup 15 ml
  • Cream 60 ml
  1. For the Rub:

    • Mix together all the ingredients until well-combined.
    • Rub the beef cut with the mixture then seal on a griddle or flat top grill. Roast in a preheated oven at 180˚C for 30 minutes per kg (15 – 20 minutes extra for bone-in cuts).
  2. For the Gravy:

    • In a medium saucepan, combine the green and black peppercorns with the vinegar, then bring to the boil and simmer until the vinegar is almost dried out.
    • Mix together the Knorr Brown Sauce powder and water, and add to the saucepan. Bring to the boil and simmer for 2 minutes, whisking regularly.
    • Stir in the cream and maple syrup, then remove from the heat
  3. Chefs Tip:

    • Honey or Golden syrup can be used instead of Maple syrup.