Grilled steak with red wine, beetroot, shallotcrumble & Adriaen Brouwer Dark Gold
6
persons
: easy
: 25 minutes
Ingredients
- 1 beetroot
- 200 ml red wine (Côtes du Rhône)
- 1 star anise
- 10 coriander seeds
- 2 shallots
- 50 grams of butter
- 50 grams of breadcrumbs
- 2 steaks (300 g)
- 3 tblsp mirin
- 1 ts black sesame seed
- pepper and salt
Preparation
- Peel the beetroot, cut it into cubes and cook together with the star anise and the coriander seeds in the red wine for about 15 minutes
- preheat the oven to 110° C, stew the peeled and finely chopped shallot in the butter and add the bread crumbs, mix and spread the mixture on a baking sheet and put in the oven for 20 minutes
- Season the meat with salt and pepper, melt a small lump of butter in a frying pan and fry the meat as desired
- Take the meat out of the pan and leave it to rest under aluminum foil
- Cooking for an extensive group? Then color the meat in the pan and bake it for another 6 to 7 minutes in the oven at 180° C
- Cut each steak into 3 equal pieces
- Heat the mirin in a saucepan, stir in the beetroot and sprinkle with sesame seeds
- decorate the plates with the beetroot and the steak and finish with the shallotcrumble.
beerpairing
Adriaen Brouwer Dark Gold is a strong, dark brown beer without frills. It is solid and good in its simplicity. Bitter, sour and sweet are all present, in this order. In the aftertaste you mainly taste red fruit and a hint of cocoa. The Côtes du Rhône puts the barley flavor in the spotlight. The toasted malt brings some bitterness and depth into the beer which matches with the grilled the meat. Red wine, shallot and steak, a classic combination.
