By Farr Tout Pres Pinot Noir 2008

It’s not often I get to enjoy a £73 bottle of wine, but this one’s been sitting in the wine rack for a while and last weekend Luke and I decided to crack it open alongside our mini beef Wellingtons (recipe below) as a special treat (I know it’s not Pinot Noir and beef weather at the moment, but by the weekend it probably will be!)

This Australian Pinot Noir was incredibly interesting and pretty seductive with layers and layers of flavour. Ruby in colour, with a savoury, earthy aroma (beetroot?) and notes of sour cherries and dark chocolate, this is definitely a beef wine.

If you fancy giving this tremendous red a try, you can purchase it online from Slurp. To allow the full range of flavours to develop, try leaving it for a few years to age before opening.

Mini beef Wellingtons (adapted from Lorraine Pascal’s recipe)

(Not quite ‘mini’ – more ‘individual’)

Ingredients – serves 2

2 x 150g beef fillet slices
2 sheets ready-rolled puff pastry
10g butter
Salt and freshly ground black pepper
1 onion, finely chopped
200g chestnut mushrooms, finely chopped
50ml Fino sherry
Small handful fresh thyme leaves
1 egg, beaten
100ml crème fraiche


1. Preheat the oven to 200°c (180°c for a fan oven)
2. Heat the butter in a pan, season the beef with salt and pepper and fry on each side for 1 minute. Remove from the pan and set aside
3. Fry the chopped onion in the pan until soft, then add the mushrooms and cook for a further 2 minutes
4. Pour the sherry into the pan, turn up the heat and reduce to a sticky glaze
5. Add the thyme leaves and cook for a further minute
6. Spoon a tablespoon of the mushroom mixture into the middle of each piece of pastry and place the beef on top
7. Brush the edges of the pastry with the beaten egg and fold the corners of the pastry into the middle
8. Remove any excess pastry, turn the parcel over and slash the tops with a sharp knife
9. Brush the parcels with the beaten egg and bake for 15 minutes (for medium)
10. Meanwhile, add the crème fraiche to the remaining mushroom mixture and cook for 2-3 minutes
11. Serve the wellingtons with new potatoes, green beans and a spoonful of the sauce



Leave a comment

Filed under Taste Test

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s