JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Medium Bodied Dry Red Wines
were judged with Sirloin with Silver-beet, Kipfler Potatoes and Horseradish Crème Fraiche
As presented by Celebrity Chef MICHAEL MANNERS
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4 sirloin steaks about 250gm at room
30 - 40 ml Olive oil
200gm crème fraiche
40gm horseradish or
horseradish cream to taste
1/2 bunch silver-beet
Potatoes of choice
1. Season the steaks with
salt and pepper, heat oil until very hot, add steaks and cook turning once,
until well browned and cooked to your liking (about 2-3 minutes each side for
medium rare) - transfer to a warmed plate to rest.
2. Add the Silver-beet leaves
to the hot pan and wilt - season, you may like to add some butter or beef
3. Whisk the crème fraiche
and horseradish to combine and season to taste (care not to overdo the
horseradish as this can overwhelm the wine.
4. Serve the steaks with
the wilted Silver-beet, potatoes of your choice and the cream.
Click to review previous Chefs’ food recipes for this Category of Wines.
Printer friendly version.View the Medium Bodied Dry Red Wines list.