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FILLET OF BEEF WITH PINOTAGE SAUCE
3 lb fillet of beef, trimmed
1/3 cup chopped chervil
1 tbsp chopped chives
1/2 tsp chopped fresh mint
2 tsp chopped fresh basil
1 tsp chopped fresh rosemary
3 tbsp butter
2 cloves garlic, minced
2 tbsp Magnotta True Gin
1/4 tsp ground allspice
2 tbsp extra virgin olive oil
2 cups Magnotta 2007 Pinotage South Africa
4 cups beef stock
1. Mix together herbs, garlic, gin and allspice.
2. Blend 1 tbsp herb mixture into butter. Set aside.
3. Stir oil into remaining herb mixture and pour over beef. Refrigerate for 12 hours or overnight.
4. Sauce: Add wine into skillet and reduce until only 1/4 remains. Add stock and reduce until sauce lightly coats spoon, about 5-10 minutes.
5. Preheat oven to 425°F. Roast fillet to your liking. Remove from oven and let sit 10 minutes.
6. Reheat sauce. On low heat, whisk in reserved herb butter.
7. Slice meat in thin slices and serve with sauce.
FEATURE WINE
2007 Pinotage South Africa
GREAT ALTERNATIVE
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