The azado Tuesday lunch in August has it all. Our grill chef Andreas Nöckl prepares on the azado Premium grill a beef rump in whiskey marinade after Recipe from Annemarie Wildeisen to. A creamy sauce made from grilled peppers and the finest spices goes well with it.

For re-grilling on the azado Grill you need:

• 800g - 1kg beef rump
• Fresh rosemary
• 1 clove of garlic
• 1 tablespoon black peppercorns
• 1 dl whiskey
• 2 tablespoons of honey

Sauce:

• 2 red peppers
• 1 tablespoon sweet paprika
• 1 teaspoon of Tabasco
• 1 teaspoon honey
• 180 g crème fraîche

Preparation:

The day before:
For the marinade, pluck the rosemary needles, peel the garlic and finely chop both. Finely crushed together with the pepper in a mortar. Mix the spices with the whiskey and honey, then spread on the beef rump. Seal the marinating meat in a bag and let it steep in the refrigerator for a day.

On the grill:
With gas the charcoal on the azado Heat up the grill. After only 6 minutes you can grill. Slightly strip the marinade off the meat and place it directly on the hot grill. Possibly. one Core temperature probe place in the meat. Sear the marinated beef rump on both sides.
Then raise the grid using the hand crank (up to the height of the windbreak) so that the meat can finish cooking at a low temperature.

During this time quarter the peppers and place them skin down on the grill V-grid. Grill without turning until they are soft. If the peppers are soft, remove them from the grill and let cool down briefly.

Sauce:
For the sauce, remove the skin of the peppers and place the pulp in a suitable container to purify. Add the sweet paprika, the Tabasco, the honey and the crème fraîche and blend everything with the hand blender. Season to taste with salt.

Completion:
If the core temperature sensor shows approx. 52 to 54 degrees, the beef rump is ready and can be removed from the grill. To serve the beef sirloin on one azado Cut the wooden board into thin slices and spread the mashed pepper sauce on top or serve separately. The meat is so perfect, nice pink and tender.

A round of applause for the grill chef!