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    You are in: Home / Recipes / Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz Recipe
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    Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz

    Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz. Photo by SimpleRecipe

    1/1 Photo of Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    SimpleRecipe's Note:

    This is a cross bred cattle that is reared on the plains in Hereford where the pasture conditions are ideal for producing high quality flavoursome meat. It's the ultimate hybrid. Fat in the right places creates beautiful marbling but it's low enough in fat also to produce beautiful quality.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rub each of fillets with oil and season.
    2. 2
      Seal the beef for about 2-3 mins each side for medium rare.
    3. 3
      Fry the shallots until soft, add the mushrooms and garlic.
    4. 4
      When soft add tomato puree, cook 3 mins then add port and reduce.
    5. 5
      Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3.
    6. 6
      Just before serving add tablespoon of cold butter then whisk in to sauce.
    7. 7
      Celeriac – simply mash with the cream and seasoning.
    8. 8
      Spoon celeriac between 4 plates, fillet of beef on top.
    9. 9
      Serve sauce spooned over top.

    Ratings & Reviews:

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    Nutritional Facts for Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 176.7
     
    Calories from Fat 101
    57%
    Total Fat 11.3 g
    17%
    Saturated Fat 7.0 g
    35%
    Cholesterol 36.3 mg
    12%
    Sodium 516.1 mg
    21%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.3 g
    9%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    filet of beef

    oranges, zest of

    celeriac

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