The magic of terroir produces distinct wines of unique flavour. The 2006 Perrin Vacqueyras from the Rhone valley has big body that pairs nicely with red meat. This recipe comes from a 200-year-old restaurant in Paris situated in Opera Square.

The recipe calls for experimentation and intuition, adding a pinch of the herbs listed below and adjusting to taste.

Sirloin steak broiled with a butter sauce

1/3 cup unsalted butter

½ lemon

1 tsp Dijon mustartd

½ tsp black pepper

Fresh parsley,tarragon, basil, mint, oregano, rosemary, savory, sage, thyme

3 green onions

2 large garlic cloves

Worcestershire sauce

Coffee liqueur

Place butter in a deep bowl. Add the black pepper, lemon juice, Dijon mustard and a dash of Worcestershire sauce and mix thoroughly.

Add the following herbs in equal quantities: fresh parsley, tarragon, basil, mint, oregano, savory, sage, thyme and rosemary and mix thoroughly.

Finely chop the garlic cloves and green onions and add to the mix.

Cover the bowl with plastic wrap and leave it at room temperature for 12 to 24 hours. Add a dash of coffee liqueur once removed and mix well.

Serve the butter on top of barbecued or broiled steaks.

For a good side dish, brush a tomato with olive oil and stuff it with bread crumbs soaked in olive oil with garlic and basil.

Preparation time: 12 to 24 hours

Cooking time: 15 minutes

Serves four