King Valley Victoria’s Wood Park Wines produces an outstanding super Tuscan style wine that’s a perfect drop to pair with a perfectly seasoned and well-cooked eye fillet steak. The 2016 The Tuscan is a blend of Cabernet, Shiraz, Sangiovese, Petit Verdot plus a hint of Colorino – a Tuscan grape used primarily in adding colour and texture in blending.
It has a rich and sweetly aromatic nose of blueberries and plums that is divinely decadent and rich — presenting with a softly textured full-bodied palate, this exceptionally crafted wine features deluxe, well, ripened fruit. Exotic flavours of vanilla, violets sit atop dark and rounded layers of plums, blackberries, mulberries and black pepper. Due to its tight finish, there is a greater focus available for further tasting without clouding the palate – a neat trick for such a full-bodied wine.
We suggest you pair the wine with the following recipe.
Wood Park loves the compatibility of its wine with the dishes that come from the kitchen of Ben Borthwick. Wood Park thanks the King River Café, Oxley, Victoria for helping ‘set the scene’ for the food and wine matches.
The Perfect Eye Fillet Steak
2 Eye fillet steaks, trimmed (350-400g each)
Extra virgin olive oil
Freshly ground black pepper (to serve)
1. Allow steaks to come to room temperature over a couple of hours.
2. Rub the steaks with olive oil and season with salt just before cooking.
3. Heat a heavy-based frying pan to a high temperature and carefully add the steaks.
4. Begin cooking the steaks and flip them every 15-20 seconds. This causes the juices to remain in the centre of the meat rather than being evaporated off. Do this until the steaks are cooked to your liking.
5. Rest the steaks for the same amount of time as they were cooked.
6. Cut in half with an angled knife cut just before serving.
Red Wine Jus
2 cups (500ml) beef stock
1 cup (250ml) dry red wine
12 eschalots, peeled
30g butter, diced
1. Place stock, red wine and eschalots in a saucepan. Bring to the boil over high heat.
2. Reduce heat and simmer for 20 to 25 minutes or until liquid reduces and eschalots soften.
3. Stir through butter.
4. Remove eschalots (serving optional). Cover to keep warm.
Makes 6 rostis
3 large désirée potatoes, well washed and grated
1 garlic clove, finely diced
2 tbsp plain flour (or gluten-free flour)
1 sprig thyme leaves
Salt and pepper to taste
Extra-virgin olive oil for frying
1. Using your hands, squeeze out as much liquid as possible from the potatoes, discard the liquid.
2. Place all ingredients in a large mixing bowl and stir to combine well. Season to taste.
3. In a large non-stick frying pan, add a tablespoon of olive oil and bring to medium heat.
4. Spoon half the potato mix into 3 egg rings placed in the pan. This will help form your rostis.
5. Cook for 4-5 minutes on each side until golden brown and cooked through.
6. Remove eggs rings and transfer the cooked roestis to a plate lined with a paper towel.
7. Repeat steps 3-6 to cook the remaining rosti mixture.
Grilled field mushroom
Sprig of spring onion
Freshly ground black pepper
Wood Park 2016 The Tuscan wine
Place one potato rosti in the centre of a warmed plate. Arrange the two cut pieces of eye fillet steak on top of the rosti as pictured. Place one grilled field mushroom to the side and drizzle the dish with a generous amount of red wine jus, garnish with spring onion sprig. Grind black pepper on top of the steak. Serve immediately.