Beef Rissoles with Diane Sauce
Although sauce Diane is traditionally made with cognac, we decided to celebrate with a nod to one of the finest wine-making regions in the southern hemisphere. By incorporating a local wine, we aim to create a dish that not only honors tradition but also embraces the rich culinary heritage of this renowned area. This approach allows us to offer a unique twist on a classic recipe, providing a delightful experience for all who savor it.
INGREDIENTS
- 2 red onions, sliced
- 30g olive oil
- 120g red wine vinegar
- 100g sugar
- Onion jam
- 1/2 sprig rosemary, chopped
- fresh herbs
- salt and pepper
Diane Sauce
- 20g butter
- 10g olive oil
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 60g local red wine, Pinot Noir or Syrah
- 10g Worcestershire sauce
- 180g beef stock
- 2 Tbsp Dijon mustard
- 120f cream
- salt and pepper
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- In a large saucepan sauté sliced onion in olive oil until translucent.
- Add vinegar and increase heat once vinegar has reduced by half, add sugar and rosemary.
- Stir to combine and continue cooking for 10 minutes until everything has caramelised together – set aside to cool.
- In a large saucepan sauté shallots and garlic in olive oil and butter until translucent.
- Add red wine and increase heat once reduced by half, add stock, Worcestershire sauce and Dijon. Continue cooking for until it begins to thicken.
- Add cream and bring to a simmer then remove from heat and set aside ready for finishing the rissoles.
- Grill the Angel Bay Beef rissole until both sides are golden brown, add sauce Diane over a low to medium heat to simmer until rissoles are cooked through and sauce has thickened.
- Serve atop onion jam and fresh herbs.
