• Kim Rabe

Beef fillets with Pinot Noir sauce

There are few better combinations than a deliciously cooked beef fillet paired with a bottle of red wine, especially during the cooler winter months.

Here's how to make it...


1/2 cup of Pinot Noir

3 fresh thyme sprigs

2 garlic cloves, crushed

1 medium shallot, sliced

1 fresh rosemary sprig

1 1/2 cups of beef broth

1 tablespoon olive oil

4 (4-ounce) beef tenderloin steaks

3/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

2 tablespoons cold butter

2 teaspoons fresh thyme leaves


1. Place a large baking sheet in oven. Preheat oven to 450°.

2. To prepare steaks, heat a medium saucepan over medium-high heat. Add wine, thyme, rosemary, garlic and shallots to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.

3. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.

5. Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Serve with vegetables and chips.

Pair it with this Pinot Noir from Strandveld Vineyards, the Southern most vineyards in South Africa

#Cookingwithwine #PinotNoir #Strandveldvineyards