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Food and wine pairing

Rump steak with peppercorn sauce

Photo de Kenneth Lyon (CC BY-SA 2.0) ajoutée le 06/01/2023
https://www.flickr.com/photos/96087415@N02/8953844013/

Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Synonyms

  • Rumsteck with peppercorn sauce
  • Romsteak with peppercorn sauce
  • Romsteck with peppercorn sauce
  • Rumsteak with peppercorn sauce

This dish pairs well with 40 drinks :

Bandol rouge

Bandol rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine of at least 5 years old.
>dish info

Graves rouge

Graves rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 2 to 5 years old.
>dish info

Haut-Médoc

Haut-Médoc
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
>dish info

Juliénas

Juliénas
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
>dish info

Listrac-Médoc

Listrac-Médoc
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 3 to 6 years old.
>dish info

Margaux

Margaux
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine aged 6 to 20 years old.
>dish info

Médoc rouge

Médoc rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a wine aged 4 to 8 years old.
>dish info