Match of the week | Kylie Kwong's roasted beef fillet with Cape Mentelle Cabernet Merlot

Match of the week

Kylie Kwong's roasted beef fillet with Cape Mentelle Cabernet Merlot

Celebrations come thick and fast at this time of the year - first Burns' Night, and now Chinese New Year and Australia Day. Since both fall on the same day this year I thought I'd kill two birds with one stone (terrible expression but you know what I mean) and mark the Year of the Ox with a beef recipe matched with an Australian wine.

Appropriately enough the recipe - a barely seared beef fillet dressed with a punchy sweet and sour dressing - comes from Australia-based chef Kylie Kwong whose family originally came from China.

This is the kind of dish you could serve with either a red or white wine so I'd go for a (relatively) cool climate red with sweet fruit and supple tannins, a description that perfectly fits the Cape Mentelle Cabernet Merlot available from Waitrose and independent wine merchants for £11-£12.50 a bottle.

Image © Igor Klimov - Fotolia

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