Rolled Beef Fillet with Balsamic and Red Wine reduction - Cathedral Cellar Cabernet Sauvignon
This is a decadent dish which calls for a decadent wine, I love the rich texture of the Cathedral Cellar Cabernet Sauvignon and it goes hand in hand with the gorgeous deep smoky flavours of the marinated grilled fillet. Marinate the meat a day or two in advance and prepare with enough resting time before serving to your guests. This recipe is easy to prepare and is perfect for a large group of friends and family.
- 1 beef filet, approx. 2kg, cleaned of any sinew
- 1 bottle of Cathedral Cellar Cabernet Sauvignon
- 3 tablespoons of whole mixed breyani spices (coriander, fennel, star anise seed, cinnamon, cumin, cardamom, bay leaves and cloves)
- 250ml (1 cup) Willow Creek Cabernet Sauvignon or Pomegranate balsamic vinegar
- 2 tablespoons brown sugar
- Mix of seasonal vegetables (baby aubergines, cabbages, tender stem broccoli and green beans)
10 minutes + overnight
- Place all the spices in a frying pan on a medium heat and toast until fragrant.
- Put the spices in a pestle and mortar or in a jug blender and grind until it forms a powder.
- Rub the spice mix into the fillet and place into a container.
- Pour over the bottle of Cathedral Cellar Cabernet Sauvignon and place into the fridge overnight.
- Take out the fillet from the fridge the next day and strain off the marinade into a sauce pan.
- Pour the balsamic vinegar and sugar with the sauce pan with the marinade and bring to a boil.
- Boil the mix until it becomes slightly thick and it covers the back of a spoon.
- You can braai the fillet or pan fry it for approx. 10 minutes per side.
- Let the fillet rest for about 10 minutes and slice according to your preference.
- You can grill the vegetables on the braai or on a griddle pan until charred but still crispy.
- Place your fillet slices on a platter.
- Pour over the hot balsamic reduction and serve with the grilled vegetables.