Biltong crusted Beef Fillet with Mixed Mushrooms, Rosemary Potato Gnocchi, Cauliflower & Red Wine Jus


Serves 6

6x150g           Beef Fillet
50g                 Biltong Powder
100g               Button Mushrooms, chopped roughly
400g               Potatoes, peeled, cooked and mashed
120g                All Purpose Flour
1                       Egg, beaten
¼C                  Parmesan Cheese, grated
1 Sprig             Rosemary, finely chopped
1head               Cauliflower, cut into florets
1L                     Beef Stock
500ml             Good Quality Red Wine, if it is good enough to drink it is perfect for cooking
30g                  Castor Sugar


First, we are going to start with the beef fillet, you want to do this first so that the flavours can develop and become one

Make sure that the beef fillet has no sinew, if there is any just simply slide your knife under the sinew and pressing upward with your knife slice towards the end.

Now roll out some cling wrap on a clean work surface, one piece for each piece of fillet. Put the biltong powder in to bowl to make it easier for coating the fillet. Season the fillet with salt and pepper and then roll in the biltong, making sure you get every inch of it covered. Then place the fillet on the cling wrap and roll it put tightly and ensure that the sides are properly closed. Once all the fillet is done, set it aside so that it remains at room temperature.

Next, we are making the Red Wine Jus. Pour the beef stock into a pot and over medium high heat reduce by half.  Once it has reduced add in the wine and sugar and let this cook down until it becomes nice and thick, do keep an eye on it because the sugar will burn if it reduces too much.

While all this is going on put another pot on the stove and fill half way with water and add some salt. Bring the water to a boil while you combine the potatoes, flour, egg, Parmesan and rosemary in a bowl. Through out onto a floured surface and roll into long cylinder shape. Cut into 4cm pieces and set aside. Once the water is boiling, blanch the cauliflower until it is al dente. Remove and place to one side. While the water is boiling place your potato pieces in the water, make sure not to crowd the pot to much. Once they float to the surface they are ready to be removed. Continue until all the pieces are done. You have just made gnocchi, simple and easy to do.

Now let’s heat up a pan then add in so butter and oil. Remove the fillet from the cling wrap and place in the pan. Brown in all sides. Do not crowd the pan, maybe do 2 at a time, because we don’t want to lose any heat in the pan. Cook the beef fillet to you and your guest’s preference.

Do not clean the fillet pan just yet, sauté the mushrooms in the same pan to capture all the flavours that has been created. Check the seasoning and adjust.

Before serving just heat up all the components in some olive oil or butter. I like to serve my fillet sliced so that everyone can see the beautiful layers that have been created. Lastly drizzle some of the jus over the fillet and enjoy.

Louisvale Dominique

Pairing Notes – The blend brings out the earthiness of the mushrooms and the toasty oak flavours binds beautifully with the gaminess of the biltong and the flavours of the beef.  The combination of the jus and the blend leaves you with a lingering rich aftertaste.  Cheers