Rump Steak Melanzane Turrets with Red Wine and Onion Sauce

plate and fry in olive oil. Cut the melanzani into slices, sauté in olive oil and layer with the rump steak medallions to form a turret. Sauté the cleaned shii-take mushrooms and the slices of hearts of palm in olive oil, season and add a little finely chopped arugula.

For the sauce, reduce the onion cubes in red wine vinegar, red wine, salt, pepper and a pinch of sugar, add enough cold butter flakes and season with salt and pepper.

Arrange everything on a flat plate and garnish with basil leaves.

Quality wine ‘dry’ Barrique, from Rheinhessen.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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