Fillet of Beef with Romesco Sauce

Big, brazen flavours are where it’s at with this sensational dish – and a magnificent, mouthfilling merlot makes a worthy match.

INGREDIENTS:

2 tablespoons each wholegrain mustard and brown sugar
1 tablespoon Dijon mustard 2 teaspoons sea salt
1 teaspoon smoked paprika
1.2-kilogram trimmed beef fillet (use a centre cut piece)
Romesco Sauce, to serve (See recipe, below)

METHOD:

Preheat the oven to 220°C fan bake and put a roasting tray in to heat.

Combine the ingredients, except the beef, in a small bowl. Spread the mixture over the beef. Place the beef in the hot tray and roast for 25 minutes.

Rest for 10 minutes then serve with the romesco sauce.

Serves 6

 

 

Romesco Sauce

INGREDIENTS:

2 large roasted red capsicums, peeled, seeds removed
2 large cloves garlic, crushed ¾ cup roasted skin-on almonds
2 tablespoons each tomato paste and sherry vinegar
1 teaspoon each sweet smoked paprika and sea salt
Pinch chilli flakes
½ cup olive oil

METHOD:

Place all the ingredients, except the oil, in a food processor. Blitz to combine. With the motor running, pour in the oil to make a thickish sauce.

 

SELAKS 1934: MERLOT

 

Rich and mouthfilling, with a superb balance between fruit sweetness, acidity and tannins. A long finish with soft tannins. Spice and dried herb complexities

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