Recipe: Rolled beef fillet with balsamic and red wine reduction | The Citizen

Name: Recipe: Rolled beef fillet with balsamic and red wine reduction | The Citizen
Ingredients: 1 beef fillet (approximately 2kg), cleaned of sinews; 1 bottle Cathedral Cellar Cabernet Sauvignon; 3 tbsp whole mixed biryani spices (coriander, fennel, star anise, cinnamon, cumin, cardamom, bay leaves and cloves); 1 cup Cabernet Sauvignon or pomegranate balsamic vinegar; 2 tbsp brown sugar; A mix of seasonal vegetables (baby aubergines, cabbages, tender stem broccoli and green beans)

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Served with Cathedral Cellar Cabernet Sauvignon, this smoky roast is sure to be a favourite.

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Ingredients

1 beef fillet (approximately 2kg), cleaned of sinews
1 bottle Cathedral Cellar Cabernet Sauvignon
3 tbsp whole mixed biryani spices (coriander, fennel, star anise, cinnamon, cumin, cardamom, bay leaves and cloves)
1 cup Cabernet Sauvignon or pomegranate balsamic vinegar
2 tbsp brown sugar
A mix of seasonal vegetables (baby aubergines, cabbages, tender stem broccoli and green beans)