This steak gains its robust flavour from fresh thyme, a splash of red wine and a long marinating time. Serve with crunchy green beans or peas and grilled potato wedges.
Tenderloin grilling steaks get the royal treatment in this recipe with cremini mushrooms and red wine.
The contrast of buttery cream and red wine–poached pears makes these tarts a stunning addition to your holiday spread. For the prettiest presentation, prepare the pastry, cream and poached pears in advance, then assemble the tarts just before serving. Use a small melon baller or a metal measuring spoon to easily core the pears.
Quatre épices, or four spices, is a mix used in French dishes. It consists of pepper, nutmeg, cloves and ginger and pairs nicely with honey, red wine and Dijon mustard as an elegant flavour combination on baked ham.
Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.
For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
