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