Sizzling Rump with Drostdy-Hof Merlot to impress guests this festive season

Monday, 16 December, 2013
Serve Drostdy-Hof’s smooth-drinking Merlot with AAA-grade beef rump steaks, smothered in a lusciously creamy wild mushroom sauce, together with roast potatoes and seasonal vegetables, when treating guests this festive season.
Abounding with strawberry, cherry and spicy oak flavours, the wine is medium-bodied, very approachable and a lovely match for the rump-steak dish.

Drostdy-Hof Winemaker’s Collection Merlot 2013 is available in 750ml bottles and 3-litre bag-in-box packaging from liquor outlets nationwide.

Recipe: pan-fried rump with wild mushroom sauce, served with Drostdy-Hof Merlot

600g AAA-grade beef rump steaks
45ml olive oil
Salt and ground black pepper
80ml Drostdy-Hof Merlot
45g butter
1 garlic clove chopped
125g dried porcini mushrooms
250g brown button mushrooms, quartered
5ml soya sauce
125ml cream

1. Preheat the oven to 200°C.
2. Soak the porcini mushrooms in 125ml warm water for 10 minutes.
3. Rub the rump with the olive oil. Heat a griddle pan and sear the rump all round. Season with salt and pepper. Remove from the pan and place on a baking tray.
4. Deglaze the pan with Drostdy-Hof Merlot and retain the juices.
5. Melt the butter in a pan and fry the button mushrooms until golden. Strain the porcini mushrooms, reserving the soaking liquid. Add the mushrooms to the pan and fry briefly.
6. Add the soya sauce, pan juices and soaking liquid to the pan. Allow the sauce to bubble for a few minutes.
7. Place the steaks in the oven for 5 to 8 minutes, depending on how rare you like them.
8. Add the cream to the mushroom sauce and season with salt and pepper to taste. Remove the steak from the oven and serve with the mushroom sauce, roasted potatoes and seasonal vegetables.

Serves 4.