Medium-rare roast beef with remoulade sauce

A timeless meat classic, perfectly paired

A robust Chilean wine provides the perfect aromatic complement to this medium-rare roast beef, which, with its juicy texture and spicy remoulade sauce, makes for a culinary highlight. This Chilean wine offers a distinctive structure and deep, dark fruit flavors that are ideally suited to balancing the meaty notes of the beef and the creamy, herbaceous notes of the sauce. In fine-dining meat cuisine, we use precise cooking at low temperatures to ensure the roast beef is as tender as possible, while the remoulade provides a fresh contrast. The combination of intense beef flavor and the spicy-tangy accompaniment calls for a wine pairing that possesses both power and enough elegance to harmoniously complement the roasted elements. It is the art of selecting top-quality regional products that makes this recipe so special and, paired with a first-class Cabernet Sauvignon from the Cachapoal Valley, ensures a truly delightful moment. When the meat is sliced paper-thin after resting, an aroma unfolds that heightens the anticipation of the first bite and the perfectly chilled red wine. This modern interpretation of classic roast beef, paired with the right wine selection, creates a holistic experience that celebrates fine meat cuisine in every detail and will delight your guests.

Ideal wine pairing: Besoaín Single Vineyard Cabernet Sauvignon (Cachapoal Valley, Chile)

The choice of a Cabernet Sauvignon from the Cachapoal Valley to accompany the pink roast beef is based on the exceptional intensity and subtle spice of this Chilean red wine. A wine like this from Chile is characterized by nuances of blackcurrant, cedarwood, and a subtle herbal note that pair excellently with the meat and highlight the texture of the roast beef. Since the meat is often served cold or lukewarm, the wine requires a pronounced yet mature tannin structure that caresses the palate and perfectly balances the creamy remoulade. The climatic conditions in the Cachapoal Valley lend the wine a finesse that ideally complements the hearty character of the dish without overpowering it. Through aging, the Cabernet Sauvignon gains complexity, which particularly strengthens the aromatic connection to the capers and gherkins in the sauce. The result is a harmonious interplay that highlights the dish’s spicy elements and brings the subtle nuances of the meat juices into sharp relief, making this wine the perfect partner for sophisticated meat dishes and ensuring an unparalleled balance that turns every bite into a special experience.

The recipe:

Medium-rare roast beef with remoulade sauce

This recipe for medium-rare roast beef pays homage to classic culinary craftsmanship and features a combination of tender beef and a homemade remoulade sauce. The meat is gently cooked to retain its juicy pink color, while the sauce captivates with fresh herbs and a delicate acidity. Paired with a full-bodied Cabernet Sauvignon from the Cachapoal Valley by Cellardoor24, you’ll create a luxurious dish that impresses with its aromatic brilliance and celebrates fine meat cuisine.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Cuisine German

Servings 2 people

Calories 680 kcal

Equipment

• 1 Ofenfeste Pfanne
• 1 Fleischthermometer
• 1 Kleine Schüssel
• 1 Scharfes Tranchiermesser

Ingredients

  

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• 600 g Roastbeef in one piece, well trimmed
• 2 1 tablespoon of clarified butter
• 150 g Mayonnaise
• 50 g sour cream
• 2 organic eggs hard-boiled
• 3 Pickles
• 1 tablespoon of capers
• 1 Bunch of mixed herbs Chives, parsley, chervil
• 1 teaspoon of Dijon mustard
• sea salt
• Black pepper

Instructions

 

PREPARATION:

• Take the roast beef out of the refrigerator in advance.
• Let the meat come to room temperature.
• Pat the meat dry thoroughly.
• Preheat the oven to 120 degrees Celsius (top and bottom heat).
• Chop the herbs for the remoulade very finely.
• Dice the hard-boiled eggs and cucumbers into very small pieces.
• Finely chop the capers.

COOKING STEPS:

• Season the roast beef generously with salt and pepper.
• Heat the clarified butter in an ovenproof skillet.
• Sear the meat on all sides over high heat.
• Insert the meat thermometer into the thickest part.
• Place the pan in the preheated oven.
• Cook the meat until it reaches an internal temperature of 54 degrees.
• Take the roast beef out of the oven and let it rest.
• Mix together the mayonnaise, sour cream, and mustard.
• Fold the herbs, eggs, and cucumbers into the cream.
• Season the remoulade with pepper and a little cucumber juice.
• Let the sauce sit in the refrigerator to allow the flavors to meld.

SERVE:

• After letting the roast beef rest, slice it thinly.
• Arrange the slices of meat in a fan shape on the plates.
• Place a generous dollop of remoulade sauce next to it.
• Garnish the dish with a few fresh herbs.
• Serve a glass of Cabernet Sauvignon from the Cachapoal Valley with it.

RECOMMENDED SIDE DISHES:

• Sautéed potatoes with bacon
• A small green salad
• Pickled vegetables

Nutrition

Calories: 680kcalCarbohydrates: 8gProtein: 42gFat: 52g

Keyword banquet, Beef, Cabernet Sauvignon, Cachapoal Valley, Chile, Classic Meat Dishes, Cold buffet, Remoulade, Roastbeef

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