SOUTH AFRICAN WINES & CULTURE

Recipe of Titus:

1. Rinse and dry the fresh asparagus. Cut off and discard the woody ends of the asparagus
2. Bring a pot of water to boil and add the asparagus in a steamer basket. Steam until the asparagus is tender and vividly green. In case you don’t have a steamer basket, the asparagus can be boiled for 1 1/2 to 2 minutes.
3. Melt the butter in a large frying-pan. Season the steaks and add to the pan. Fry each side until lightly browned. Remove the steak and let rest covered on a plate.
4. To make the sauce, add the peppercorns, red wine and demiglace to the pan drippings. Bring to the boil and simmer for 4-5 minutes until reduced by half.
5. Slowly stir in the cream. Season to taste and simmer for 2 minutes. If you wish, crumble 25g (loz) Roquefort into the sauce. Add the créme fraíche before serving
6. Plate with fresh greens and enjoy with your favorite merlot.
Suggested side dish: Potato gratin.

Serves 4:
4 steak filets115 – 175g (4-6oz)
2 tbsp mixed crushed peppercorns
100 g Roquefort cheese
100 g fresh asparagus
25 g butter
šalotka

2 tbsp red wine
1 tsp demiglace (Can be found at specialty food stores)*
4 tbsp heavy cream
1 tbsp créme fraíche

salt and pepper to taste
mixed greens to serve with

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