The Food Behind the Label: Chateau Civrac, BBQ Steak, Potato Dauphinoise and Green Beans

Have you ever wondered which wines your favourite chefs or celebrities are drinking with their favourite dishes? What is the winemaker cooking to pair with their wines? "The food behind the label" is about bringing this information to you. On a regular basis we will be asking winemakers, top chefs and the off celebrity what their favourite food and wine pairings are and listing the recipes for you.


In this first edition of "The food behind the label" we asked Cornishman Mark Hellyar, owner of Chateau Civrac in Bordeaux what he most enjoys with Chateau Civrac 2007. Mark without hesitation replied "A great barbequed steak sorced straight from a local butcher and served with Potato Dauphinoise and fresh green beans".



Mark is from the picturesque town of Padstow in Cornwall and close to 6 years ago sold his software company and attained his dream of buying a vineyard in Bordeaux, France. He still lives with his family outside Padstow and commutes to Bordeaux on a frequent basis, maintaining the vineyard and taking care of the wine in the vats and barrels.

As any winemaker knows owning a vineyard and producing wine is a real challenge. Nature will naturally throw a in a few challenges along the way and the economic climate of the past few years has put incredible pressure on the world of wine. Despite this Mark has produced some stunning wines over the last few years, attained some great reviews from top critics and ended up in some of the country's finest restaurants and hotels.

Mark describes Chateau Civrac as a fusion of the old world, but with the approchability of the new. "Our wine is a classic blend of Cabernet Sauvignon, Merlot and Malbec but made in a contemporary and honest style". Mathew Jukes reviewed Chateau Civrax as "A modern inexpensive claret with a lust for life and sheer drinkability which amazes the senses".


Current wines available from Chateau Civrac;

Chateau Civrac 2007, Cotes du Bourg, Bordeaux, France - £12.95, 75cl
Chateau Civrac 2007, Cotes du Bourg, Bordeaux, France - £25.95, 1.5l (Magnums)
Chateau Civrac 2008, Cotes du Bourg, Bordeaux, France - £7.45, 37.5cl
Chateau Civrac 2008 "Element", Cotes du Bourg, Borfeaux, France - £8.25 75cl


BBQ Steak, with Potato Dauphinoise and Green Beans:

Ingredients (Serves 4)

• 4 Good quality steaks, go to your local butcher, if you can get your hands on it South Devon or Red Ruby beef, at least 1inch thick
• 600 g Waxy potatoes (Maris Piper will do)
• 350 ml Milk
• 350 ml Double cream
• Block of good quality cheese, Gruyere or Cheddar
• 1 Large garlic clove crushed
• 4 Good quality rashers of bacon
• 4 Portions of green/french beans
• Sea Salt
• Freshly ground black pepper
• Oil
• Butter

Preparation

1. Lets start where you should start when cooking this dish, with the Dauphinoise potatoes.
   
   Preheat your oven to 190C.
   
   Take your potatoes and thinly slice them.
   
   Next gently simmer the potatoes in the milk and cream, add a touch of sea salt and black pepper, until just turning tender (they should retain their shape).
   
   Drain the potatoes but keep the seasoned milk and cream.
   
   Layer the potatoes in a shallow oven-proof dish, making sure to sprinkle some grated cheese and drizzle some retained milk/cream mix over each layer.
   
   When all the potato is used pour a little more of the milk/cream around the potato (just enough to moisten).
   
   Sprinkle a little more grated cheese over the top and place in the oven for about 20mins or until the cheese bubbles and turns golden.
   
2. The second thing to make is the green bean and bacon parcels.
   
   Take 4 pieces of tin foil approx. the size of an A5 piece of paper.
   
   Do these one at a time, drizzle a little oil on it, cut one rasher of bacon onto it and place 1 portion of green beans onto it.
   
   Season with a little sea salt and black pepper and add a small amount of butter, then fold up to create a parcel that will go on the BBQ without losing its moisture.
   
   To cook just place on the BBQ until the green beans are tender. The foil acts as a mini oven/steamer and cooks the green beans beautifully.
   
   
3. Now lets move onto the main event - the steak.
   
   As we all know the quality of the meat is paramount to the way it tastes. Mark, knowing quality when he tastes it, says that it has to come from a good butcher and recommends Philip Warren in Launceston.
   
   To cook the steak remove from the fridge approx. 30mins before cooking. This allows the meat to come up to room temperature, stopping it going tough when cooked.
   
   Brush the meat with oil and season one side just before cooking. Place the steak, seasoned side down, on the BBQ (you should hear the meat sizzle as it seals when placed on the BBQ).
   
   Cook for approx. 1min then season the uncooked side of the steak and turn. Marks suggests to keep the steak rare, so depending on the heat of the BBQ it will only need a few minutes on each side.
   
   When the meat is cooked to your liking it is time for the most important step in the cooking process, remove from the BBQ and wrap in tin foil, then in a cloth, to rest.
   Rest for at least the same length of time that you have cooked it for, it wont go cold but all of the juices from the meat will relax back out and create an incredibly tender steak.
   
   
4. To serve simply place all the elements on a plate and as Mark suggests just use the juice from the steak as sauce, and of course a nice big glass of Mark's own Chateau Civrac '07 to wash it down with.
   For more information on Mark Hellyar's Chateau Civrac, or to buy a bottle visit the Experience Wine Website.