Recipes | Beef fillet in red wine and soya sauce


Beef fillet in red wine and soya sauce

In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.


1.5kg beef or any South African antelope fillet

3 cups red wine (preferably Merlot)
cup soya sauce
cup olive oil
1 heaped tablespoon soft brown sugar
4 cloves garlic, grated (add more if you like)
3–4cm fresh ginger, peeled & grated
1 heaped tablespoon coriander seeds, dry-fried & coarsely crushed
2 fresh chillies, deseeded & finely sliced (add more if you like)
1 tablespoon salt for seasoning
Freshly ground black pepper to taste
Spring onions for garnishing

Combine all ingredients for the marinade. Place the meat in a tight-fitting bowl, pour the marinade over it and leave covered in the fridge overnight. Turn the meat from time to time. Strain the marinade off the meat and retain for basting. Place the meat on a braai grid over hot coals (the fire needs to be hot enough to ensure good browning of the meat without charring). Season both sides with salt and pepper. Baste the meat regularly and cook for 20 minutes on each side for a well-browned, slightly caramelised coating and a fillet that is rare to medium-rare. Allow the meat to rest for at least 10–15 minutes, slice, garnish with spring onion cut into slivers lengthwise and serve.

Michael suggests a glass of Obikwa Merlot but frankly this wine-friendly dish would go with almost any full-bodied South African red.


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