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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.

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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