07 May Rolled Beef Fillet with Balsamic and Red Wine Reduction

Posted at 16:33h in Beef, Mains, Recipes, Red Wine by

Rolled Beef Fillet with Balsamic and Red Wine Reduction
Rolled Beef Fillet with Balsamic and Red Wine Reduction
Print Recipe
This is a decadent dish that 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 smokey 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.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
20 minutes 4 hours
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
20 minutes 4 hours
Rolled Beef Fillet with Balsamic and Red Wine Reduction
Rolled Beef Fillet with Balsamic and Red Wine Reduction
Print Recipe
This is a decadent dish that 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 smokey 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.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
20 minutes 4 hours
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
20 minutes 4 hours
Ingredients
  • 1 beef filet approx. 2kg, cleaned of any sinew
  • 1 bottle Cathedral Cellar Cabernet Sauvignon
  • 3 tablespoons Mixed breyani spices like coriander seeds, fennel, star anise seed, cinnamon, cumin etc.
  • 250 ml Cabernet Sauvignon or Pomegranate Balsamic Vinegar
  • 2 tablespoons brown sugar
  • Mix of seasonal green vegetables like baby aubergines, baby cabbage, tenderstem broccoli and green beans
Instructions
  1. Place all the spices in a frying pan on a medium heat and toast until fragrant.
  2. Put the spices in a mortar and pestle or in a jug blender and grind until it forms a powder.
  3. Rub the spice mix into the fillet and place in a container.
  4. Pour over the bottle of Cathedral Cellar Cabernet Sauvignon and place into the fridge overnight.
  5. Take the fillet out of the fridge the next day and strain and sieve off the marinade into a sauce pan.
  6. Add the balsamic vinegar and sugar to the marinade and boil until it becomes thick.
  7. You can braai the fillet or pan fry it for approx. 5 minutes per side.
  8. Let the fillet rest for about 10 minutes and slice according to your preference.
  9. You can grill the vegetables on the braai or in a griddle pan until well charred but still firm.
  10. Place your fillet slices on a platter, pour over the hot balsamic reduction and serve with the grilled vegetables.