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Red wine-poached beef with plum salad
Red wine-poached beef with plum salad
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Flavorful beef dish, low sodium, high iron.
Ingredients:
  • 750ml good-quality dry red wine
  • 4 sprigs fresh thyme
  • 2 tsp black peppercorns
  • 2 bunches spring onions (8 bulbs), trimmed
  • 382.50 gm salt reduced chicken style liquid stock
  • 4 dried bay leaves
  • 30.00 gm caster sugar
  • 1.2kg whole beef eye fillet, trimmed
  • 4 black plums
  • 1kg baby potatoes, halved (quartered if large)
  • 200g beetroot salad leaves
  • 50g pecorino pepato, shaved
Instructions:
  • In a large saucepan over medium-high heat, combine wine, thyme, peppercorns, onion, stock, bay leaves, 1 tablespoon sugar, and 1 1/2 cups water. Bring to a boil, then reduce heat to medium and simmer for 15 minutes.
  • Secure the beef with string at 4cm intervals and submerge it in the wine mixture with plums. Cook for 10 minutes for rare doneness. Then, transfer the beef, plums, and onions to a plate and let cool for 15 minutes.
  • Cook the wine mixture over medium heat for 20 minutes or until it's reduced by half, then strain it through a fine sieve into a jug.
  • Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper. In a large bowl, mix the potatoes with half of the oil and season well. Spread the potatoes on the tray and bake for 30 minutes until they are golden and tender.
  • In a large frying pan over medium-high heat, sear the beef in the remaining oil for 5 minutes until beautifully charred. Transfer to a plate, cover with foil, and let it rest for 5 minutes.
  • In the same frying pan over medium heat, melt butter. Add flour and cook for 2 minutes, stirring occasionally, until lightly browned. Reduce heat to low. Gradually stir in wine mixture until sauce bubbles and thickens. Season with salt and pepper, then add sugar to taste.
  • Lay salad leaves on a platter. Peel and wedge plums, halve onions, then artfully arrange on top of the leaves. Sprinkle with pecorino before serving alongside beef and wine sauce.

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