#WineWednesday Shiraz paired with roast fillet
The chilly winter evenings are the best time to snuggle up indoors with a hearty meal and low-lit candles. Backsberg’s Shiraz paired with roast fillet is a perfect dinner. The versatility of Shiraz means it compliments most foods such as hearty stews, venison or a tender roast – but best of all it goes with grilled, barbecue-seared or saucy beef with a smokey char.
Try this pairing at home with this delicious recipe.
Beef Roast with a Backsberg Shiraz and Balsamic Reduction
To keep it moist, the fillet is wrapped in lovely (salty and lightly fatty) prosciutto then sealed, roasted and lastly poached in a mixture of Backsberg Shiraz, butter, balsamic, figs and honey. Just imagine the flavours!
500g beef fillet
5 slices prosciutto
1/2 cup Backsberg Shiraz
3 Tbsp butter
4-5 figs, cut in half
2 medium potatoes
1 Tbsp balsamic vinegar
1 Tbsp plain flour
Cut potatoes in half and cook for 15 minutes or until just tender in salted boiling water. Drain and cool slightly. Toss with some olive oil and Italian herbs to taste. Transfer to a baking tin. Preheat oven to 240°C. Grease another baking tin with a little oil.
Arrange 4 prosciutto strips on a flat working surface, edges overlapping and 3x25cm pieces of string underneath each prosciutto ‘seam’. Paper-towel dry beef and transfer onto the prosciutto. Place the last prosciutto strip along the top and wrap the other strips tightly around the beef, tying with string.
Brown the fillet in a hot pan on two sides and transfer into an oiled baking tin. Roast for 15 minutes on the middle shelf at 240°C along with the potatoes on the bottom shelf. Remove beef from oven and add wine, butter and figs drizzled with honey. Place a couple of cubes of butter on top of the beef. Return to the oven for a further 10 minutes at 230°C for a medium result.
When ready, remove from oven, pour all the juices into a small saucepan, cover roast with foil and rest for 10 minutes. Add balsamic and flour to the juices. Whisk and cook until the sauce thickens. Serve slices of fillet with potatoes, figs and lashings of the reduction. Add steamed carrots, pumpkin or peas for extra sustenance and a more traditional feel to the dish.
Recipe and photos adapted from Martyna Angell’s ‘The Wholesome Cook’, see www.wholesome-cook.com