Red Meat | Food & Wine Matching | Online Food & Wine Guide from Corney & Barrow

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The preconception that red meat ought to be teamed up with red wine is one which generally holds true, although there are some exceptions.
Beef tends to warrant full-bodied dry reds, although spicing can lend itself towards lighter, fruitier styles. Robust hearty fare goes well with earthy, honest reds, country wines and slightly rustic styles. Traditional lamb cries out for claret, yet citrus and dairy marinades allow for characterful rosé and hearty white combinations as do rare and cured beef dishes. British veal goes well with Alsatian aromatic whites and medium light reds.
For really special bottles, the wine should take prime place with the food playing second fiddle, simply and classically prepared.

See below for our recipe suggestion and matching wines

Our red meat recipe: Lamb Fillet with Potato Dauphinoise
and Redcurrant & Rosemary Jus

Serves 4

Ingredients

2 lamb fillets
750g potatoes
1 large onion, sliced
2 cloves garlic, crushed
1 leek with green part, finely shredded
200ml double cream
100ml milk
1 tsp mustard
50g butter
1 tsp salt (or to taste)
300ml red wine
4 tablespoons redcurrant jelly
4 sprigs rosemary

For the dauphinoise
Preheat oven to 200°C

Peel and thinly slice the potatoes.

Fry the onions in the butter until soft and almost browned. Add half the garlic, salt, leek and mustard and fry until soft. Add the rest of the garlic, cream and milk and heat until it begins to simmer. Add the potatoes and bring back to a simmer.

Line a small oven dish with baking paper and pour in the potatoes and cream mixture.

Place in oven and cook for 45mins-1hr, or until potatoes are cooked through and top is nicely browned.

For the jus
Put the wine, redcurrant jelly and rosemary in a small saucepan and gently simmer until reduced by half. Season to taste.

For the lamb
Season well and coat in olive oil. Fry on a high heat until all sides are nicely browned then put on a baking tray in the oven for 8-10 mins. Remove and allow to stand for 5 mins. Slice and serve.

Recipe by Charlie Capehorn www.charliefood.co.uk