This elegant and rich wine with notes of black and red fruit and delicate oak spice makes for a great partner to a classic dish.
- 1kg whole fillet of beef, trimmed
- Black pepper
- Oil for brushing
- 50g butter
- Salt and pinch of sugar to taste
- Serve with mushroom sauce and steamed young vegetables.
Heat a heavy-based frying pan over medium heat until hot. Rub the fillet of beef with freshly ground black pepper and a little oil and cook in the pan for 15-20 minutes, turning regularly to cook the fillet evenly. Add the butter and glaze the meat. Remove the fillet from the pan and set aside for a few minutes to rest in a warm place.
Cut the fillet into slices and spoon the mushroom sauce (see recipe below) over the meat. Serve with steamed young vegetables.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced/finely chopped
- 400g button mushrooms, sliced thinly
- 400ml milk (use cream for a creamier result)
- 2 tablespoons corn flour (omit if using cream)
- Salt and freshly ground black pepper
Heat oil and butter in a pot over medium heat until the butter has melted. Add in the garlic and stir constantly for 1 minute until fragrant. Add in the sliced mushrooms and stir-fry until the mushrooms are lightly browned and have reduced in size - about 5 minutes. Add in 300ml of the milk (or cream) and bring to a boil, then turn down the heat and simmer for another 3 minutes, stirring occasionally. Dissolve the corn flour in the remaining milk and drizzle it into the sauce, simmering for another 2 minutes or until the sauce has thickened. Season with salt and black pepper to taste. Serve immediately over the fillet of beef, and enjoy with Nederburg The Winemasters Cabernet Sauvignon.