Hanger steak in an onion and red wine sauce with a mushroom Knödel
The notorious B.I.G.
New executive chef at the Mount Nelson, Rudi Liebenberg, comes up with a generously flavoured dish to match the Diemersdal Private Collection 2006. By Jeanri-Tine van Zyl.
In April this year Rudi Liebenberg relocated from Johannesburg to assume the position as executive head chef at the Mount Nelson Hotel in Cape Town. A smart move, he relates, not only in terms of time spent in traffic (having previously worked at the Saxon he commuted from Pretoria to Johannesburg daily), but also in terms of the Cape Town lifestyle.
"Capetonians are very aware and meticulous when it comes to their food". And it is for this culture of discerning diners that Liebenberg is looking forward to please with his dishes that are, like the chef that prepares them, refreshingly natural.
His authentic approach is present in the dish he decided to match with the Diemersdal Private Collection 2006, a Cabernet Sauvignon, Merlot and Cab Franc-blend that achieved a rarely bestowed rating of 5 Stars in this month's category tasting (see pg. 94): hanger steak with a combination of mushrooms on a bed of pancetta accompanied by black pudding. Because of his natural approach to cooking, Liebenberg sources produce that's bursting with flavour to feature in his dishes - hanger steak, for example, is situated close to the kidneys and intensely flavourful.
"On freshly opening the bottle of wine, it seemed a bit overpowering; however, upon standing for a while, it revealed lots of earthy tones," comments Liebenberg. These flavours he decided to complement with the combination of mushrooms in the dish, the black pudding accentuated the sweet French oak flavours of the wine whilst the flavourful hanger steak was well matched by its full palate.
Hanger steak in an onion
and red wine sauce with
a mushroom Knödel.
Serves 4
2 hanger steaks (250g each), although fillet
or springbok loin works equally well
2 whole onions sliced thinly
400ml red wine
1-2 T sugar
2 sprigs thyme
2 bay leaves
½ t crushed black pepper
1 clove garlic
200ml beef stock
10ml flour
10-20ml oil
salt
METHOD
Quickly fry the meat in a thick bottomed pan, brown
evenly and remove. (Take care not to over cook, hanger
steak is best served underdone, as this
is a tough piece of meat, therefore quick
cooking works best.) In the same pan,
add onions with a little oil, bay leaves
and thyme. Fry until golden brown and
add garlic. Deglaze with the red wine and
reduce. Add stock and reduce.
KNÖDEL
60-80g butter
1 medium onion chopped
2 cloves garlic
200g sourdough croutons
300g button mushrooms
4 eggs
2 T chopped parsley
2 T chopped chives
1 t salt
50ml milk
50ml cream
nutmeg to taste
METHOD
Heat milk and set aside. Heat butter, add
onion and garlic sauté, add cut mushrooms
and continue cooking. Add parsley and
chives. Add the croutons on heat while
continuing mixing. Remove from plate and
add whisked eggs to heated milk and cream mixture.
Add this to the crouton mixture. Season. Place into a
plastic lined bread tin, cover and place in a water bath.
Cook for approximately 35 min. Cool and slice. Fry the
mould in butter
and serve.
VEGETABLES
Make use of a selection of wild mushrooms and broccoli
to complement the dish.
