This is a variation on the traditional steak and kidney pie recipe. I first found it in an old Margaret Fulton cookbook. The basic sauce is the same, but instead of the traditional crusty pie topping there is a lighter sponge on top.

Basic Steak and Kidney Recipe

1 kg of stewing beef, round, blade or rump steak are suitable cuts
1 Ox kidney or 4 lamb kidneys
1 Tablespoon of plain flour
Salt
ground black pepper
Pinch of dried herbs, thyme, sage or oregano
100 ml red wine

Trim fat and gristle from the beef. Cut into 2 cm dice.
Remove core and membrane from the kidneys an cut into smaller pieces.
Coat the meat and kidneys in the seasoned flour. I find the easiest way to do this is to put the ingredients into a plastic bag and give it a good shake.
Put the meat into a casserole and simmer very gently for 2-3 hours.

For the sponge

1 cup of Self raising Flour
Good pinch salt
2 eggs separated
1 cup milk
50 g melted butter

Sift flour and salt into a basin. Make a well in the centre of the flour. Beat the egg yolks into the milk and pour into the well. Add the butter and stir the mixture until it is smooth.
Beat the egg whites until stiff and then fold into the mixture.

To assemble
Put the steak and kidney mixture into a basin that will fit inside a large saucepan or boiler. Do this while the sauce is still hot.
Pour the sponge mixture over the back of a large spoon onto the steak and kidney mixture so that it spreads out evenly.
Put the basin into a saucepan with boiling water half way up the sides. Cover the saucepan and bring to a fast boil for a half hour.

Some Wine suggestions
The strong flavours of this dish demand a hearty red wine. I would suggest a Durif or a full bodied Zinfandel

Brasato al Barolo is a classic Piemontese dishes, and really does require a good bottle of Barolo to come out right. You need to begin preparation the day before. Nebbiolo hails from the same region of Italy, so this braised beef dish is an ideal food pairing with Nebbiolo from other parts of the world.

Barolo is the most elegant expression of the Nebbiolo grape. You can make this dish with similar full bodied highly tannic wines, use the best you can afford…and you’ll need a second bottle (or more) to drink with the finished dish.

Ingredients for 6 people

* 1.5 kg beef, topside or rump is suitable
* A bottle of full bodied red wine
* A large onion, sliced
* A large carrot
* A stalk of celery
* A bay leaf
* A teaspoon of black peppercorns to taste
* 2 tablespoons butter
* 2 rashers of bacon or some salted pork
* 1/4 cup brandy (optional)
* Salt to taste.

Method.

Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.

Remove the meat, reserving the marinade, and pat the meat dry.

Strain the marinade, bring it to a boil, and cook it until it’s reduced by half.

In the meantime, tie the meat with string so it keeps its shape and brown it in a heavy based pot with the butter and prosciutto fat. Once it’s well browned on all sides, flambe with the brandy.

Then season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover and simmer over low heat or in a slow oven until the meat is done, about two hours.

When the meat is done remove it to a platter and remove the string. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.

Stir the blended vegetables back into the sauce, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.

Serve it with mashed potatoes or a polenta, and another green vegetable. Don’t forget that other bottle of Nebbiolo.

This recipe is an Argentinian favourite, and there are many variations. Wikipedia even lists variations on the folk tales that relate to the origin of the name.

Beef cooked on the barbecue or Asado is the staple of Argentinian food and Malbec is the staple wine of Argentina; together they make a formidable food pairing. This sauce is not subtle, it requires a robust wine.

The word Asado means both the cuts of beef and the method of cooking - slow barbecuing in large pieces.

The essential ingredients of this strongly flavoured sauce are garlic, parsley, oil and vinegar.

Chimichurri Sauce

* 4 or 5 cloves of garlic, peeled, and chopped coarse
* 1 cup fresh parsley leaves you can also use coriander
* 1 or more red jalapeno chilies, deseeded, chopped coarsely
* 1/4 cup fresh oregano leaves, or 1 tsp dried oregano
* 1/3 cup red wine vinegar
* 1/2 cup olive oil
* Pinch salt and some ground black pepper

Combine the garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Alternatively you can use a pestel and mortar.

Add remaining ingredients and process until smooth.

You can just chop the ingredients finely with a knife if you have time or don’t have a processor.

Use immediately or refrigerate in a jar for a few days until ready to use.

I like to use this to baste on top of thick pieces of steak as they are being grilled. Add some more chimichurri as you serve the steak. Chimichurri sauce can also be used with spicy grilled sausages.

A dish like Grilled Steak with Chimichurri Sauce needs a strong, rustic wine. A varietal Malbec wine is the way to go.

This variety was overlooked for many years in Australia, but savvy winemakers are now using its powerful varietal characteristics to produce some impressive dry red wines.

Malbec wine in Australia

Hearty beef dishes with rich sauces demand wines to match. This Beef steak recipe is from Trentham Estate, which they say is an ideal dish to pair with La Famiglia Nebbiolo. It is worth the trouble of finding a good piece of eye fillet.
Ingredients:

• Grain fed eye fillet 800 grams
• Jus scented with truffle oil 120 Ml

Goose liver butter:

• Goose liver pate (Foie Grass) 20 grams
• Butter 60 grams
• Large Nicola Potato 500 Gr
• Garlic 20 Gr
• Salt & Pepper & Nutmeg
• Baby carrots Garnish
• Baby spinach Garnish

Method:

Trim the eye fillet and season, sear in pan and oven bake 180*c for 18min, leave to rest for 15 min and the finish to cook to required grade.

For goose liver butter: soften butter and pate mix together and pipe in to rosettes, leave chilled

For rösti: wash and steam potatoes for 25 min, then cool peel and grate, season with salt, pepper, nutmeg and garlic, shape in to patties and panfry until golden then finish in oven

To serve: Cut eye fillet to four portions and serve with sautéed baby spinach, buttered baby carrots, the hot rösti, drizzle some of the sauce around and top the meat with the goose liver butter.

More about Nebbiolo | Trentham Estate Website