Autumn is upon us and it's time to stock up on those autumn/winter foods and wine.
At Steenberg Wine Estate winemaker JD Pretorius and Bistro Sixteen Chef Kerry Kilpin has come up with the perfect pairing to welcome in the cooler months.
Their Merlot described a concentrated blend of berries with savoury notes of dried fynbos, lavender and fresh rosemary.
JD Pretorius says: “with the change of seasons from summer into autumn, our food preferences change in turn to warmer, flavoursome and richer dishes."
Chef Kerry recommends a grilled sirloin drizzled with a whisky and black pepper jus and a green pea and tomato salsa.
Here's how to create your own dish:
Steenberg Merlot with grilled sirloin.
Picture: Supplied
Grilled Sirloin, Whisky and Black Pepper Jus, Green Pea and Tomato Salsa
Serves 2
Ingredients
2 x 220g sirloin steaks
Olive oil
Salt and pepper
50g wild rocket
Green Pea and Tomato Salsa
80g cooked peas
80g cherry tomatoes quartered
5g chopped parsley
10ml olive oil
Squeeze of lemon juice
½ red onion chopped
Combine all the ingredients for the salsa and season with salt and pepper.
Black Pepper Jus
½ red onion chopped
4 button mushrooms chopped
Canola oil
250ml beef stock
250ml cream
3ml crushed black pepper
60ml whisky
Method
Sauté the onion and mushroom with a little oil until nice and brown, deglaze with the whisky and bring to the boil. Add the black pepper and stock and reduce by half. Add the cream and reduce by half.
Blend with a stick blender and season with salt. Taste and, depending how strong you like your black pepper, add more if necessary.
Season the sirloins with salt, pepper and olive oil. Pre-heat your pan until nice and hot. Pan fry your steaks to desired cooking degree. Allow your steak to rest for 2 minutes before slicing.
Slice the sirloin in half, place on a bed of rocket, top with the green pea and tomato salsa and drizzle the black pepper jus on the plate.
Serve with a glass of delicious Steenberg Merlot.
Recipe by Chef Kerry Kilpin of Bistro Sixteen82