Match of the week

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

Posted by Fiona Beckett (Google+) on January 26 2009 at 10:07

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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