CHRISTMAS PAIRING WITH ORGANIC RED BLEND: ROAST BEEF, GRILLED LEEK AND POACHED EGG ON POTATO BREAD

Christmas is almost here, a time of celebration in which people usually are gathered together to have a great Christmas dinner together. A good wine to pair with this special night dinner is key. Here is a great Christmas recipe to pair with Cono Sur Organic Cabernet Sauvignon-Carmenere-Syrah.

 

Ingredients:

For the roast beef

1 kg of beef fillet

2 teaspoons of olive oil

Salt and pepper to taste

3 garlic cloves, minced

1 tablespoon of chopped rosemary

Oil to seal

 

For the potato, bread (Faris)

6 medium potatoes

6 tablespoons of butter

Salt and pepper to taste

½ to ¾ cup flour

Oil for frying

 

For the sauce

3 egg yolks

Juice of ½ lemon

½ cup of chives or green part of chives, chopped to taste

Old mustard to taste

Splash of Worcestershire sauce

1-cup butter or ghee

2-4 eggs to poach

Chives taste to decorate

 

Preparation:

For the roast beef (Preheat the oven to 230 C)

Carefully dry a beef fillet that is resting at room temperature for 1 hour. Rub each side of the fillet with olive oil and season thoroughly. In a bowl, mix the garlic together with the minced rosemary and rub over the fillet.

Tie the steak carefully with string and seal in the skillet over medium heat for 3 to 4 minutes or until golden on all sides.

Bring the pan to the oven and cook for 25 to 30 minutes or until the thermometer reads 54 C.

Remove from the oven and reserve on a chopping board for 10 to 15 minutes before slicing. To serve.

 

For the potato breads (farls).

Peel the potatoes and cut into squares, cook starting from cool water until boiling, cook the potatoes over low heat until soft and return to the pot to let stand covered for 10 minutes. Add the butter, season and grind to a puree.

Pour in the flour and form a sticky but mouldable dough. Put on a floured surface and meanwhile heat a non-stick frying pan. Shape the dough for 1 minute and divide into equal parts (12 in total)

Pour oil into the pan, shape each piece of dough into a circular shape and then flatten like a loaf. Fry on both sides until golden brown.

For the leeks. In the same pan where the meat was cooked, brown the leeks cut in half-lengthwise for 5 minutes. Reserve.

In a mini first or bowl, beat the lemon juice and egg yolk in a double boiler until it begins to have the consistency of sauce (2 minutes), little by little add the ghee and continue beating without stopping until the mixture has emulsified as a sauce texture. Add the chopped chives or chives and stir.

Prepare the poached eggs by heating a pot with water and then pouring a splash of apple cider vinegar. Break the eggs into a measuring glass and, using circular movements, generate a swirl of water and place an egg in the center. Cook for 3 minutes. Reserve on absorbent paper.

To assemble, put roast beef slices on the potato breads, on top of them the grilled leeks, then the poached eggs and to finish the sauce. Garnish with chopped chives and serve hot.

 

Enjoy!