Recipe and picture Supplied.
The epitome of meticulous winemaking, The Black Lion is one of the most luxurious 100% Shiraz ever produced in South Africa. Exquisitely handcrafted by De Toren Private Cellar in Stellenbosch, Cape Town, this bespoke Shiraz is born out of De Toren’s continuous quest for the exceptional. The perfect pairing for this remarkable wine is a delectable seared beef steak with layered potato and green peppercorn sauce.
Preparation time 15 minutes
Cooking time 50 minutes
For the potato bake:
Butter 6T, melted | Garlic cloves 4, crushed | Potatoes 6, peeled and sliced as thinly as possible | Salt to taste | White pepper to taste
Line a medium-sized baking dish with baking paper, add the crushed garlic cloves into the butter. To make this bake you are going to coat each piece of potato in butter and layer them all into the tray, seasoning as you go. When the tray is full, gently press the bake down, add the rest of the butter and bake at 180°C for 35 minutes. The top should caramelise quite a lot.
For the green peppercorn sauce:
Olive oil 1T | Butter 2T | Onions 1, chopped finely | Garlic cloves 2, crushed | Green peppercorns 20g, plus brine | Sherry ¼ cup, optional | Beef stock 1 cup | Cream 1 cup | Salt to taste
Heat the olive oil and the butter in a saucepan, add the onions, garlic and peppercorns. Sauté for 5 minutes until translucent. Add the sherry and cook for 5 minutes. Add the beef stock and cook for 10 minutes until reduced, add the cream, allow to simmer for 5 minutes, season.
For the seared steak:
Olive oil 1T | T – bone 1 or 2, depending on size for serving of 4 | Butter 2T | Garlic cloves 2, sliced thinly | Salt to taste | Pepper to taste
To prepare the T-bone, heat the olive oil on high heat, sear the T-bone on both sides until caramel brown, add the butter, garlic and seasoning, baste the T-bone until the garlic is crispy. Finish off in the oven for 10 minutes depending on the desired rarity.
Plate the T-bone with hot potato bake and green peppercorn sauce.
We recommend serving the above-mentioned recipe with a glass of The Black Lion.
It is recommended to decant our red blends at least one hour before enjoyment to allow the release of all the intended aromas and flavours. It’s also best to serve these red blends at 15 to 18 degrees Celsius for optimal enjoyment.
For more information on the estate, visit the website.