The award winning Angels Tears Red is a well-blended mix of Merlot and Cabernet Sauvignon (75%/25% respectively); it is very easy drinking and yet has amazing body. I love to drink it with lamb or even cheese but I feel that a perfect partnership would be beef and mushrooms with a light sauce made from some of the wine. Our “L’entrecote avec les champignons sautés” is a hearty dish of roasted fillet of beef garnished with sautéed mushrooms and snails and accompanied by French fries and béarnaise sauce – a piece of heaven on your palate.

Ingredients:
4-200g Portions of Grade A Beef Fillet
500g Sliced Mixed Mushrooms
5g Chopped Garlic
5g Chopped Parsley
12 Snails (optional)
6 Baby Onions, gently cooked in stock until soft and halved
4 Portions of French Fries
200ml Béarnaise sauce
100ml Red Wine sauce

Method:
Brown the beef in vegetable oil until coloured and place in a hot oven for 8 minutes. While the beef is cooking sauté the mushrooms and onions in olive oil with the snails, add the garlic and parsley at the end as well as a knob of butter and seasoning. Arrange 3 onions around the plate with a snail between each onion. Arrange the mushrooms in the middle and place the beef on top. Drizzle the red wine sauce around the plate and serve immediately with fries and béarnaise.
Serves 4