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Tag Archives: Beef
Steak and Baked Vegetables with Aubergine Sauce – Burgundy
This is a Nigel Slater recipe that sounded delicious and seemed to cry out forBurgundy. I didn’t read the recipe in full until I had decanted a bottle of rather good Burgundy – and then I saw the problem. Had … Continue reading
Fillet of Beef a la Skye Gyngell with Burgundy
The recipe has something in common with Raymond Blanc’s of 23 July – pesto, tomatoes and a generally light approach. However Skye’s is even lighter and adds a particularly delicate horseradish sauce and a lot of salad. The potatoes are … Continue reading
Fillet Steak a la Raymond Blanc with Burgundy
Tonight was an occasion for celebration and D produced one of her tours de force: fillet steak, a carefully concentrated tomato sauce, pesto, tappenade and some sautée potatoes for contrast and self indulgence. There are a lot of tastes on … Continue reading
Daube de Boeuf and Two European Reds
The daube is quite robust; it’s easy to forget that even quite far south in France, summer nights can be chilly and a robust meal, especially for a farmer, is essential. And here we are in a cool British May. … Continue reading
Another Riesling with a Beef Salad
With pink beef still to be carved, I found that I had a single bottle of another good-value German Riesling left, Kendermann Roter Berg Riesling 2007 which comes from the Pfalz region, is 12% alcohol and costs typically £5.99 from … Continue reading
Beef Salad with two Riesling-alikes
We are nearing the end of the season for winter roasts but let’s revel in it while we can. Yesterday’s pink beef, sliced as thin as I can manage, makes a wonderful winter salad. To go with it I though … Continue reading
Roast Beef & Claret
I dismissed the drinking of good claret with school dinners a few days ago, but roast beef is no school dinner so I brought up a bottle of Ch Clos l’Enclos, Cotes de Bourg 2005. Now 2005 was possibly the … Continue reading
