Rolled Beef Fillet with
Balsamic and Red Wine Reduction
  • Description:

    The rich texture of Cathedral Cellar Cabernet Sauvignon goes hand in hand with the gorgeous, deep, smoky flavour of this marinated grilled fillet. Recipe provided courtesy of Cathedral Cellar wines.

  • Ingredients:

    3 tbsp. whole mixed biryani spices (coriander, fennel, star anise seed, cinnamon, cumin, cardamom, bay leaves and cloves)
    250ml (1 cup) Willow Creek Cabernet Sauvignon or Pomegranate Balsamic Vinegar

    250ml (1 cup) Willow Creek Cabernet Sauvignon or Pomegranate Balsamic Vinegar
    2 tbsp. brown sugar
    A mix of seasonal vegetables (baby aubergines, cabbages, tender stem broccoli and green beans)

    1 beef fillet, approx. 2kg; cleaned of any sinew
    1 bottle Cathedral Cellar Cabernet Sauvignon

  • Method:

        •    Place all the spices in a frying pan on 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 in a container.
        •    Pour over the bottle of Cathedral Cellar Cabernet Sauvignon and place in the fridge overnight.
        •    Take out the fillet from the fridge the next day (or two) and strain off the marinade into a saucepan.
        •     Pour the balsamic vinegar and sugar into the saucepan with the marinade and bring to a boil.
        •     Boil the mixture until it becomes slightly thick and 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 fillet slices on a platter.
        •    Pour over the hot balsamic reduction and serve with the grilled vegetables.