Sang-Mêlé and Guardian of the bulls with Sang-Mêlé on the riches of the soil.

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Recipe for Guardian of the bulls with Sang-Mêlé on the riches of the soil 

Preparation: 15 mins / Cooking: 40 mins 
For 6 people: 1kg of Ox beef ● 2 carrots ● 2 shallots ● 1 onion ● 2 thyme sprigs ● 2 bay leaves ● 75cl of Sang-Mêlé ● 1 tablespoon of flour ● oil ● salt ● pepper 

Step 1
Peel and chop the carrots and shallots. Peel and chop the onion.

Step 2 
Heat three tablespoons of oil in a saucepan. Fry the carrots, shallots and onion, stirring for 2 minutes over a medium heat. Sprinkle with flour, salt and pepper, mix and pour in the Sang-Mêlé red wine. Add thyme and bay leaves and simmer over very low heat for 20 minutes, stirring regularly.

Step 3 
Cut the beef fillet into large cubes. Heat three tablespoons of oil in a frying pan. Brown the pieces of meat.

Step 4 
When they are well coloured, pour the red wine sauce over the meat and mix. Continue cooking for 20 minutes over a low heat. Rectify the seasoning and serve.
This dish perfectly matches the aromatic intensity of the Sang-Mêlé vintage.

Discover the Sang-Mêlé vintage, our future origins 
 

Sang-Mêlé was born out of the meeting between Vinovalie and Vignoble Dom Brial, the first wine of our future origins. We have been working for six years to unite our two cultures, our emblematic grape varieties and our know-how to inaugurate the Sang-Mêlé.

A wine which includes seven types of grapes 
 

Sang-Mêlé offers a unique blend of 7 emblematic grape varieties from the Vinovalie vineyard and the Dom Brial vineyard: Malbec, Braucol, Négrette, Syrah, Grenache, Carignan and Mourvèdre.