Incredibly easy, this steak recipe is absolutely delicious and comes to us directly from Chantecler owner/wine-maker Jose Sucena.
Of Portuguese decent, Jose likes to cook for friends and family at Chantecler authentically, with special care given to which dishes highlight his wines the best. The Merlot stands up well to the rich and spicy marinade, complete with fresh chilies, garlic and paprika.
We love: This is a super easy recipe that lets us all enjoy the wine just as if we were lucky enough to be invited to dinner by Jose himself at the farm.
Alternative pairings: Of course this is a specific recipe for the Chantecler Merlot, but you can enjoy it with other wines, too. We recommend trying the Radford Dale Syrah if you fancy going posh, and the Major’s Hill Merlot makes a fine pairing, too.
With fresh chillies and fried egg
4 Rump Steaks, approx. 250g-300g each
4 Garlic Cloves, peeled and sliced
1 Teaspoon Paprika
3 Bay Leaves
2 Red Chillies
3 Green Chillies
150ml Dry white wine
1 Lemon, squeezed or 1 tablespoon lemon juice
1 tablespoon oil (for frying)
Salt and Pepper, for seasoning
Rub the steaks with the garlic, paprika, bay leaves and chopped chillies. Cover with the wine and lemon juices and marinate for 30 minutes.
Place half the butter in a frying pan and heat. Remove the steaks from the marinade and put into the pan, browning them on both sides, add half the marinade to the pan. Remove the steaks from the pan and keep them warm.
Add the rest of the butter to the pan and the rest of the marinade. Add the cream, mix well and allow to reduce. In another pan use the oil to fry the eggs. Place steaks on a plate and add the egg on top with some sauce over them.
Serve with chips on the side and a green salad of lettuce, watercress, coriander, onions, slices of tomato and olives covered with a white wine vinegar, olive oil and sea-salt dressing.