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Hüftsteak © Paul Breuss
Top round steak with polenta, chanterelles & red wine jus

 Wine & Food Pairing

Red wine & steak – simply the essential pairing of wine & food, one might venture… However, it becomes a marriage made in culinary heaven when our masculine, exotic & slightly wild Blaufränkisch Ried Saybritz encounters the trio of top round, fried polenta & creamy chanterelles. The impressive acidity & racy tannins provide the perfect counterparts to the roasted aromas, the fine flavour of the polenta and the creamy mushrooms. Must be tasted to be believed!

Serves 2 people
300g Top round steak
650ml beef broth
60g polenta
150g chanterelles
125g cream fraiche
2 tbsp tomato paste
1 tbsp paprika powder
1 tbsp marjoram
4 onions
3 garlic gloves
150ml red wine
30ml Crema di Balsamico
4 tbsp butter
salt
pepper

Garnish:
peppercorns
1 handful parsley
onion with red wine sauce

Preparation
Prepare the beef broth. Cut the 3 onions and 2 garlic gloves into cubes. Finely chop ½ onion and 1 garlic glove. Marinade the sirloin steak with salt, pepper and olive oil. Clean the chanterelles.
Sear the sirloin steak as a whole from all sides in rapeseed oil. Cook the sirloin steak in the oven (120°) for 30 minutes. Use the same pan as before, included the meat juice and add 2 tablespoons butter. Brown the 3 onions and 2 garlic gloves. Add peppercorns. Deglaze with 250ml beef broth. Add the red wine and Crema di Balsamico. Simmer for 20-30 minutes, until the red wine sauce has a syrupy consistency. Season with salt and pepper. Then strain the sauce and keep it warm.
Brown the ½ finely chopped onion and garlic glove in rapeseed oil, add paprika powder and marjoram. Then deglaze with 100ml beef broth. Add cream fraiche and tomato paste. Bring to boil, then add the chanterelles and simmer for 5-10 minutes. Season with salt and pepper.
Heat 300ml beef broth with 2 tablespoon butter and stir in polenta. Let it sweel, then season with salt and pepper.
Fill polenta into a small vessel and let it cool, then cut out round or angular. Brown in hot butter on both sides.
Liberate small „onion bowls” out of ½ onion and brown the sides. Garnish with red wine sauce, pepper corns and parsley.

 

Hüftsteak © Paul Breuss