Classic Bordeaux on the table

Classic Bordeaux on the table

Bordeaux is by far the most famous, the largest and the most expensive wine region in the world. They make predominantly classic red wines there with a blend of various grape varieties. But what do you eat with that? First, read the story in the Buying Guide. Jolande Vos of I Love Food & Wine provides the right recipes. TEXT JOLANDE VOS | IMAGE SHUTTERSTOCK.COM

Classic steak tartare

It could hardly be more French: steak tartare and a glass of Bordeaux. Here, choose a red Bordeaux from the right bank, i.e. a Pomerol or Saint-Émilion. Heavenly combination.

Preparation 30 minutes

This is what you need (4 people):

  • 500 g nice steak
  • 1 shallot, finely chopped
  • 50 g mini pickles, finely chopped
  • mayonnaise 1 tbsp
  • egg yolks 2 pieces
  • olive oil 2 tbsp
  • a few drops of Worcestershire sauce
  • tabasco a few drops
  • 20 g capers
  • French mustard 1 tsp
  • salt, freshly ground pepper
  • extra: ring shape

This is how you make it:

Ask your butcher to cut the beef small. If you do it yourself, cut the meat first into strips and then into fine cubes. Put in a bowl, cover and refrigerate until use (no longer than about 2 hours). Make the dressing. Finely chop the shallot and gherkins. Put in a bowl. Add: 1 tablespoon mayonnaise, 2 egg yolks, 2 tablespoons olive oil, Worcestershire sauce, Tabasco, capers and mustard. Season with salt and pepper. Place in the fridge until use.

Just before serving: mix the dressing into the sliced steak. Taste and season with salt, pepper, Worcestershire sauce and Tabasco. Place the ring mould on a plate and spoon ¼ of the meat mixture into it, press well and remove the ring again. Make 3 more 'tarts' in the same way. Garnish with capers. Serve with crunchy croutons.


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