Black pepper on the nose…black pepper on the beef. This twist on the classic "steak au poivre" sees the star anise providing a bridge to the thread of sweet licorice found in the depths of the Shiraz while the reduced balsamic repeats the flavours of the wines dark, condensed fruits.
Yield: 4 portions
16 ounces beef tenderloin,
cut into 4 steaks
1 tbsp canola oil
1 tbsp black peppercorns,
coarsely crushed
1 tbsp butter
2 tbsp shallots, finely chopped
5 pieces star anise, coarsely crushed
½ cup balsamic vinegar
1 cup Shiraz
½ cup beef broth
sea salt & white pepper
Method: Preheat oven to 450°. Press the coarsely crushed peppercorns into steaks and set aside. Heat canola oil in a cast iron frying pan over medium high heat. Add steaks and sear well on both sides. Place pan in the oven for approximately 6 minutes. Remove beef from pan and allow to rest on a plate, loosely covered with foil. On top of the stove add butter, shallots and star anise to frying pan and sauté over medium high heat until fragrant. Pour in balsamic vinegar and reduce until syrupy then add the Shiraz and do the same. Pour in the beef broth and reduce to a sauce consistency. Adjust the final seasoning then pass through a strainer and serve with beef tenderloin.
Recipe by: The Culinary Team
at Mission Hill Family Estate
back to top Return to Main Recipe Page
© Copyright 2003 Mission Hill Family Estate
|
|
|
|
|
|
 |
|
|
|
|
 |
|
 |
|
 |
|