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Pan-Fried Beef with a Tarragon and Chervil Sauce and Baked Beetroot

Rump steak has lots of flavour for a lower price than fillet or sirloin. Look for a good ratio in the marbling of fat to meat. The longer the beef is hung, the more its moisture disappears and the flavour develops.

Pan-Fried Beef with a Tarragon and Chervil Sauce and Baked Beetroot

For the baked beetroot

For the tarragon and chervil sauce

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Pan-Fried Beef with a Tarragon and Chervil Sauce and Baked Beetroot .

 
 

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