Three-sauce rump roast

The right sauces, which recall the Far East, can transform a beef roast into something special. We pair this with a Toscana Rosso N’Antia 2018 Badia di Morrona.

Ingredients:

For the roast: a 1.5kg beef rump roast, rosemary, 2 garlic cloves, oil and salt.

For the mint yogurt sauce: 200g whole yogurt, 1 teaspoon fresh, chopped mint. 1 teaspoon sugar, ¼ teaspoon salt and a fresh chili pepper.

For the cucumber mint sauce: 3 cucumbers, 4 teaspoons mint, a dash of lemon juice, orange peel, a trickle of oil and pepper.

For the oriental sauce: 200g whole yogurt, 2 tablespoons oil, 2 tablespoons soya sauce, ½ tablespoon grated ginger and pepper.

Directions:

Rub salt into the meat and then sear it in a hot pan with some oil, garlic and rosemary until it is browned on all sides to hold in the meat’s juices and ensure the roast is tender and flavorful.

Bake the roast for an hour or so at 190°C. Check periodically.

For the mint yogurt sauce: Mix all the ingredients together and let sit for an hour plus to allow the flavors to combine.

For the cucumber mint sauce: Peel the cucumbers, remove their seeds, add the mint, lemon juice, oil and pepper. Blend everything with a mixer and add the orange peel at the end.

For the oriental sauce: Again, mix all the ingredients together and let the sauce sit to enhance the flavor.

Wine to pair: 

(edited by Stefania Vinciguerra)

N'Antia Toscana Rosso 2018 Badia di Morrona

A Bordeaux blend characterized by Tuscan terroir. Intense and bright ruby red color. Complex aromas of eucalyptus and small red fruit notes, with hints of cedar and currant, puffs of tobacco and vanilla. Thick texture with a youthful progression thanks to the crisp and nicely blended tannins. Good, sharp and savory finish.

Production area: Terricciola, in the province of Pisa.

Grape varieties: Cabernet Sauvignon 50%, Cabernet Franc 30% and Merlot 20%.

Harvest: in different periods, respecting the different ripeness of the grapes, selected in the best vineyards.

Vinification: vinification in stainless steel tanks, maturation for 15 months in barriques and refinement for 10 months in bottle.

Alcohol content: 14,5% vol.

Serving temperature: 16-18°C.

Suggested food matchings: red meat, roasts, cheeses.

THIS RECIPE IS OFFERED BY BADIA DI MORRONA

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