April cover recipe
Roasted fillet with red wine and berry sauce
Serves 2
400g fillet
2 garlic cloves, finely chopped
2 rosemary stalks, finely chopped
drizzle of olive oil
Sauce
(makes 250ml)
1/2 onion , finely chopped
1 clove garlic, finely chopped
5ml olive oil
400ml red wine ( name of wine featured )
150ml Port
250ml beef stock
250ml black berries
250ml raspberries
1. Saute the chopped onion and garlic in the olive oil until golden.
2. Add the red wine, Port and beef stock.
3. Leave the sauce to simmer until it has reduced by half. Add the berries 5 minutes before removing the sauce from the heat.
4. Season the sauce with salt and pepper.
5. Season the fillet pieces with salt and pepper. Drizzle with olive oil and season with the chopped garlic and rosemary.
6. Sear the fillet on all sides on a griddle pan.
7. Pre heat the oven to 200C. Place the meat in the oven for 4- 5 minutes to cook unitl medium rare. Leave it to rest for a few minutes.
8. Serve the fillet warm with the red wine and berry sauce.
