Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Preparation: 5 min/cooking: 6 min.
- 4 rump fillets
- 1 teaspoon of mixed pepper
- A few grains of Sichuan salt
- 1/2 teaspoon of coriander grains
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground pepper
- 30g of butter
- olive oil
- Sea salt
Place all of the spices in a small electric grinder. Mix them for a few seconds in quick bursts until they are roughly ground and then place them on a plate. Coat the fillets with olive oil using a brush or your fingertips. Lay both sides of the fillets in the spice mixture. Heat a knob of butter in a non-stick pan and, as soon as it is hot, cook the fillets on a high heat for 3 minutes each side. Serve immediately with a potato gratin.
The perfect pairing: A Côte-Rôtie
Red meat and Côte-Rôtie... A fabulous combination, red on red, tone on tone.
The intense aromas of this great wine from the Rhone Valley blend harmoniously with the crust.
