Ingredients:

1 rib of beef

250ml of red wine

4 shallots

150g of butter

olive oil

Half a lemon

salt and pepper

Cooking the rib of beef: Heat 50g of butter and a teaspoon of oil in a large pan. Brown the beef for 5 minutes on each side over a high heat. Continue to cook on a medium heat for 10 minutes on one side and 5 minutes on the other.

The sauce: Peel and finely chop the shallots. Place them in a saucepan with the red wine. Bring to the boil and then reduce for around 10 minutes. Season and add the juice from the rib of beef and the lemon. Remove from heat and mix in 100g of butter in small pieces. Do not return to the heat. Leave to cool for 5 minutes. Season and then cut into slices. Serve with the sauce.

Perfect with Cote-Rotie La Germine !

For 4 persons.

4 rump fillets

1 teaspoon of mixed pepper

A few grains of Sichuan salt

1/2 teaspoon of coriander grains

1/2 teaspoon of ground cumin

1/2 teaspoon of ground pepper

30g of butter

olive oil

and salt

Place all of the spices in a small electric grinder. Mix them for a few seconds in quick bursts until they are roughly ground and then place them on a plate. Coat the fillets with olive oil using a brush or your fingertips. Lay both sides of the fillets in the spice mixture. Heat a knob of butter in a non-stick pan and, as soon as it is hot, cook the fillets on a high heat for 3 minutes each side. Serve immediately with a potato gratin.

Perfect with Cote-Rotie La Germine !

1 (3 1/2-pound) chicken

2 tablespoons olive oil

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons chopped fresh thyme leaves, stems reserved

1 1/2 teaspoons chopped fresh rosemary leaves, stems reserved

2 large onions, thickly sliced

2 medium carrots, peeled

2 ribs celery, ends trimmed

1 bay leaf

1 1/2 teaspoons to 1 tablespoon truffle oil, to drizzle, optional

Preheat the oven to 425 degrees F.            

Rinse the chicken well inside and out with water and pat dry with paper towels. Rub the chicken all over with the olive oil and season inside and out with salt and pepper. Sprinkle the thyme and rosemary all over the chicken and place the reserved stems inside the chicken cavity. Arrange the onion slices, carrots, celery and bay leaf in the bottom of a small roasting pan in such a way as to make a bed for the chicken to lie on. Place the chicken on the bed of vegetables, breast side up, and roast in the oven until the skin is golden brown, 30 to 45 minutes. Reduce the oven temperature to 375 degrees F and continue to roast until the chicken is cooked through and the juices run clear, 30 to 45 minutes longer.            

Remove the chicken from the oven and set aside to rest for 10 minutes before carving.            

When ready to serve the chicken, carve into 8 pieces and serve, drizzled with truffle oil to taste. Garnish with fresh herb sprigs.

Perfect with Condrieu Les Caillets!