This celebratory whole beef fillet is an elegant centrepiece, perfect for your next festive dinner. It’s quick to prepare, with a make-ahead red wine sauce for convenience. When paired with Spier Wine Farm’s Frans K. Smit Red, it becomes a truly unforgettable dining experience. The wine’s complex blend, led by Cabernet Sauvignon from the Helderberg slopes, offers dark fruit notes that complement the rich beef beautifully. This pairing elevates the dish and the wine, creating a celebration-worthy combination that honours family traditions and satisfying the most discerning palates.
Ingredients
For the sauce (can be made a day ahead and refrigerated)
- 60 g (¼ cup) butter
- 1 cup finely chopped shallots
- 1 cup good quality dry red wine
- 3 cups good quality beef stock/broth
- A few thyme sprigs
- 45 ml (3 tablespoons) butter, very soft
- 30 ml (2 tablespoons) cake flour
- 15-30 ml (1-2 tablespoons) aged balsamic vinegar
- 5-10 ml (1-2 teaspoons) soy sauce
- Salt and pepper, to taste
For the fillet
- 30 ml (2 tablespoons) extra virgin olive oil
- Salt and pepper, to taste
Method
To make the sauce
- Melt the first 60 g butter in a medium saucepan. Add the shallots and fry over medium-low heat until soft and translucent (not brown).
- Add the wine, stock, and thyme sprigs. Bring to a simmer and cook uncovered for about 10-15 minutes, reducing the liquid by almost half.
- In a small bowl, mix the softened butter and flour with a fork to create a paste.
- Add half the paste to the simmering liquid, whisking to incorporate fully before adding the rest. Whisk again until the sauce thickens.
- Remove from heat. Add balsamic vinegar and soy sauce to taste, stir well and season with salt and pepper.
- Set aside (refrigerate if needed, then gently reheat when ready to serve).
The prepare the fillet
- Preheat the oven to 200°C.
- Rub the fillet with oil, then season well with salt and pepper on all sides.
- Heat a large oven-proof skillet/pan (no plastic handles) over high heat until smoking.
- Sear the fillet on 3 sides for 3 minutes each side.
- Place the fillet on the remaining uncooked side and transfer to the oven.
- Roast for about 15 minutes, or until a meat thermometer reads 50-55°C for medium-rare or 55-60°C for medium (or to your liking).
- Remove from the oven, cover with foil, and rest for 10 minutes.
- Slice into 1 cm thick slices and serve warm, drizzled with the sauce. Accompany with steamed vegetables and roasted potatoes*.
*Note: For roasted potatoes, boil them before starting the meat. Toss with olive oil, season with salt and pepper, and roast in the oven at 200°C until golden brown while preparing the meat. These can also be easily prepared in an air fryer.
