Food
Australia’s First Families of Wines: Feast with the Campbells
Preparation time
5 mins
Cooking time
40 mins
Serves
4
Australia’s First Families of Wines: Feast with the Campbells
Rutherglen has been our family’s home for over 145 years and capturing regional characters in our complex, elegant wines is at the heart of our winemaking philosophy.
Campbells have championed Rutherglen Durif over many generations of family winemaking. Fourth generation winemaker, Colin, could see its potential as a table wine back in the early 90s and made it his lifelong ambition to ‘tame’ it.
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He did so by harnessing the brute force of flavour and tannin and moulding it into a seamless, structured wine with both flavour and finesse.
When it comes to a food match, you can’t go past the classic combination – a juicy eye fillet steak with red wine and mushroom jus. Durif complements the earthy mushroom flavours and the depth of flavour in the jus and its robust structure works well with the steak. And a splash of Durif added to the jus brings the two together in perfect harmony.
“It was always a treat for us to come home and enjoy this dish as a family. Dad would cook the eye fillets on the barbeque with his loyal labrador by his side and Mum and us girls would prepare the accompaniments.” Susie Campbell
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Prue Campbell’s Durif and mushroom sauce
1 tablespoon finely chopped onion
1 clove of crushed garlic
200g sliced mushrooms
50g of butter
1 level tablespoon of plain flour
½ cup Campbells Rutherglen Durif Limited Release
4 medium tomatoes (peeled, seeded and diced)
2 teaspoons tomato paste
1 tablespoon Campbells Rutherglen Muscat
1 small bay leaf
Method
- In a medium frypan over high heat, sauté the onion, garlic and mushrooms in the butter until translucent.
- Blend in the flour and cook for 1 minute.
- Add all other ingredients and stir until boiling.
- Season with salt and cracked pepper,to taste.
- Simmer for 20 – 30 minutes.
- Serve atop steak cooked to medium rare and greens.