A classically-styled Cabernet Sauvignon like our Woodward Ridge demands a classic meal to go with it such as the family favourite – roast beef. When our resident Frogitt & Vonkel chef; Craig Cormack tasted the wine he was inspired to create a simple yet delightful version of the classic roast which is the recipe we present you with today.
We love: The black fruit and cigar-box flavours and aromas of the Catchpole & Co. Woodward Ridge Cabernet Sauvignon work incredibly well with beef. Plenty of flavours abound whilst at the same time leaving the meat to speak for itself.
Just the recipe for the potatoes will bring out the inner chef in you!
Alternative pairings: Although this dish was written specifically for the Woodward Ridge Cabernet, you can also enjoy it with any good Cabernet Sauvignon such as the Cabernet Sauvignon from our flagship estate – Major’s Hill located in the Robertson region in the Western Cape.
Recipe for Mature Beef Fillet
With browned mushrooms, long-stem broccolini and dauphine potatoes
- Feeds 4 people
Around 700g of Matured fillet of beef (work on approximately 180grams per person)
50ml Light olive oil
Pre-heat oven to 240°C
Season the meat with salt.
Heat the oil in a roasting pan over high heat.
Add the beef and cook, turning occasionally, for 6 minutes or until brown all over.
Roast in oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
8 – 10 Brown Mushrooms (approximately 2 per person)
Salt for seasoning
Handful of parsley, chopped
Preheat oven to 180°C.
Melt butter in shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss.
Roast mushrooms for 20 minutes stirring occasionally until the mushrooms are browned.
Season with salt and chopped parsley.
Bring some beef stock or the pan juices to a boil in a pan and then simmer until the liquid is reduced by half.
Long stem broccolini
Broccolini – trim the base and peel to give a pro finish.
Place in a pot of boiling water and blanch till firm.
Refresh in ice water.
1/2 Egg yolk, whisked
2 Potatoes, peeled
Salt for seasoning
Peel the potatoes, cut into cubes then boil until soft.
Mash the potatoes finely.
For the choux paste:
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185°C) until golden.
2 Red onions
Sauté onions for 10 minutes. Add peas and 300ml of water in a pot and steam for 7 minutes then blend immediately and pass through a fine sieve, season well.