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Roast beef in pepper crust - Abstract
from Wines Magazine N° 40 – Autumn 2001
For
4 people
• 800 gr of a piece of beef heart (French "rumsteck")
• 1 little spoon of black pepper
• 1 little spoon of white pepper
• 1 little spoon of dried green pepper
• 1 little spoon of salt
• 1 little spoon of thyme flowers
Ask the butcher to prepare
the piece of beef with diameter 6cm, tied up without slice of
bacon;
Keep the meat at ambient temperature for one
hour;
Switch on the oven (thermostat 10) and put
a large dish (larger than the meat) inside;
Grind the three peppers and the salt in a
mortar; then add the thyme and mix;
Sponge the meat; brush it over with oil and
cover it with the mixture obtained in the mortar;
Put a grill in the dish so that the meat does
not touch the dish and can be equally heated all around; place
the meat on the grill and close the oven.
To obtain a regular cooking, so the meat is
neither not enough nor too much cooked but rosy, cook the meat
25 minutes then switch off the oven and leave the meat inside
for 10 minutes more before taking out.
This delicious roast beef can advantageously
be served with fried potatoes (cheese or crispy topping in which
you can add a taste of fresh cream) or with mashed potatoes
slightly flavoured with olive oil.
APPRECIATION
ON CHATEAU MERIC MEDOC AOC
This wine belongs to the kind of vintages designated by
Crus Bourgeois. The uncontested success of the Medoc wines
is due to the well-balanced alchemy of the three basic constituents
: a soil, a climate, a know-how; In CM, the whole production
is achieved during 12 to 15 months in wine-barrels, a third
of which is yearly renewed. The 11-Hectare vineyard provides
55 % of Cabernet Sauvignon, 35 % of Merlot and 10 % of Petit
Verdot. Our note : 86/100.
TASTE
Ruby colour with orange tints. Attractive perfume with floral
taste, fruit flavour (white-heart cherries, bilberries)
and delicate spicy fragrance; This full-bodied wine is well-balanced
and enjoys a noble structure. We are seduced by its long
lasting aroma, firstly revealed with the nose; A charming
wine.
