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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Medium Bodied Dry Red Wines
were judged with Sirloin with Silver-beet, Kipfler Potatoes and Horseradish Crème Fraiche

 

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As presented by Celebrity Chef MICHAEL MANNERS

4 Serves

Ingredients –

4  sirloin steaks about 250gm at room temperature

30 - 40 ml Olive oil

200gm  crème fraiche

40gm horseradish or horseradish cream to taste

1/2 bunch silver-beet

Potatoes of choice

 

Method –

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 stock.

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.



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