Recipes

 

Camel Sirloin with Native Pepper Crus - Recipe Details

Method

 

Cut Sirloin into approx 200gram steaks, rub ground native pepperleaf into steak. Seal off quickly on a very hot grill, then finish off medium rare in the oven.

 

Take from oven and rest, slice thinly and serve over a Mesculen Salad