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