Saga médoc
Accompanied by poached beef
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 800g (1¾ lb) fillet of beef
- 1 bunch new carrots
- 1 bouquet garni (bunch of mixed herbs)
- 3 cloves
- 1 bunch new turnips
- 1 onion
- 3 shallots
- 8 small new potatoes
- Salt, pepper
- 1/4 celeriac
- 2 stalks celery
- Fresh thyme and bay leaves
For 4 persons Preparation time: 40 minutes | Cooking time: 5 minutes
The recipe :
Peel all the vegetables, put them into a large casserole dish, cover with water, season with salt and pepper, add the bouquet garni and cloves. Bring to the boil, leave to simmer for 20 minutes, skimming regularly. Cut the fillet into 4 equal-sized pieces, place a bay leaf and a sprig of fresh thyme on each piece, tie up each piece with string then use the string to tie each piece to the handle of a large wooden spoon. 5 minutes before serving, dip the pieces of meat into the simmering stock by placing the wooden spoon on the casserole dish. Cook for 5 minutes. Season the meat with salt and pepper then serve immediately with the cooked vegetables drizzled with a little stock.
The wine :
This wine has a well-balanced structure, mellow aromas of very ripe red fruit, round silky tannins, a persistent and spicy finish. The very tender, lightly cooked meat is ideal for complimenting the aromas and structure of the wine.
Serve with a young Saga Médoc
