A Singular Pairing:
G d’Estournel and Basil Beef

INGREDIENTS FOR 4 PEOPLE

Marinated beef
– Beef fillet, cut in small slices, 250 g
– Salt, 3 g
– Sugar, 2 g
– Soy sauce, 5 ml
– Sunflower oil, 10 ml
– Corn starch, 5 g
– Water, 15 ml
– White wine, 5 ml

Condiments
– Basil leaves, 20 g
– Red pepper, peeled, seeded, and cut into diamond-shaped pieces, 20 g
– White onion, cut in small pieces, 8 g
– Chopped garlic, 3 g
– Dried shallots, 3 g

Sauce
– Light soy sauce, 7 ml
– Oyster sauce, 5 ml
– Dark soy sauce, 7 ml
– Sugar, 5 g
– Sesame oil, 3 ml
– Corn starch, 8 g
– Water, 15 ml
– Cooking wine, 5 ml
– Pepper powder, 2 g

1 – In a large bowl, combine all the marinade ingredients and mix well. Add the slices of beef and let marinate for 30 minutes. Set aside.

2 – In another large bowl, combine all the ingredients for the sauce and mix well. Set aside.

3 – Heat the wok to approximately 200 °C to remove any impurities. Add sunflower oil (25 g) and then the beef, searing it quickly. Sauté for 1-2 minutes and let drain in a drainer. Discard any excess oil.

4 – Clean and heat the wok once again, to approximately 180 °C. Add sunflower oil (5 g). Sauté the chopped garlic, dried shallots, white onion, and red pepper, one after the other over high heat, until golden and fragrant.

5 – Return the beef to the wok with the basil leaves and sauté over high heat for 30 seconds. Add the sauce and sauté all the ingredients together until they are fragrant. Dilute the corn starch in cold water and pour over to thicken the sauce. Mix well and season to taste before serving.

6 – Serve hot with fragrant rice, and a bottle of G d’Estournel 2019…