Gingerbread crusted beef
Easy Red
Appellation(s)
- Côte de Brouilly
Gingerbread crusted beef - ©Emma Vernay
For the festive season, try this irresistible sweet and savoury winter combination! Gingerbread crusted beef and parsnip mash is a festive dish everyone can agree on. For a successful meal, pair it with a Côte de Brouilly, lieu-dit Brulhié.
Ingredients
- For the beef:
- 450g gingerbread
- 900g rump steak
- 200g flour
- 3 eggs
- Olive oil
- Salt/pepper
- For the mash:
- 2 onions
- 5 parnships
- 180ml water
- 180ml milk
- 1 vanilla pod
- A knob of butter
- Salt/pepper
Preparation
- Step 1For the beef: preheat the oven to 210°C.
- Step 2Place the slices of gingerbread on a baking tray. Bake for 5 minutes.
- Step 3Cut the meat into cubes.
- Step 4Turn the gingerbread into breadcrumbs. Roll the cubes of meat in the flour, then the eggs and finally the gingerbread.
- Step 5In a frying pan, brown the breaded beef in a drizzle of olive oil on a high heat for a few minutes.
- Step 6For the mash: fry the onions in a little olive oil.
- Step 7Add the chopped parsnips and fry for 5 minutes.
- Step 8Add the water, milk and split vanilla pod. Leave to simmer for 45 minutes.
- Step 9Remove the vanilla pod and blend the mixture adding a knob of butter.
- Step 10Serve and enjoy!
