Beef Fillet Paired With Creation Merlot

October is International Merlot Month and in the Creation Tasting Room the focus is on the amazing pairing potential of this wine.  To celebrate, here is a recipe for Chef Francois Hugo’s delectable Creation Merlot pairing recipe.


Enjoy with the Creation Reserve Merlot

Serves 10

Beef Fillet

  • 1 kg beef fillet
  • 20 g salt
  • freshly ground black pepper
  • 15 ml oil
  • 100 g butter


  1. Clean and portion the fillet into 80 g portions.
  2. Season the fillet on all sides with the salt and black pepper.
  3. In a heated pan with oil sear the fillet on all sides. Place in a baking tray with the butter.
  4. Place the tray in a preheated oven at 180° C till done as desired (for example rare, medium rare, etc.).
  5. Take out and rest for 5 to 10 minutes. Place back in the oven for a few minutes just before plating.

Dijon Cream

  • 500 ml cream
  • 20 g Dijon mustard
  • 3 g salt
  1. Whip up the cream with the Dijon mustard and salt till stiff peak stage.
  2. Place in an airtight container and refrigerate.


  • 500 ml cream
  • 65 g butter
  • 65 g sugar
  1. Place the sugar in a saucepan over medium heat and let it caramelize.
  2. Immediately add the butter and whisk together.
  3. Add the cream and whisk till combined.
  4. Let it thicken and remove from the heat.

Fine Beans

  • 125 g fine beans
  • 5 g salt
  • 20 g butter
  • 10 ml oil
  1. Rinse the fine beans under cold running water.
  2. Top and tail the fine beans.
  3. In a hot pan pour the oil and flash fry the beans. Add the salt and butter before you take it off the heat.

Hazelnut Lavash

  • 3 g sugar
  • 30 g hazelnuts
  • 10 g thyme (finely chopped)
  • 2 g salt
  • 250 g butter
  • 5 ml oil
  • 100 g fine white bio-wheat
  1. Mix all the above ingredients together in a bowl.
  2. Add lukewarm water to form soft dough.
  3. Prove till double in size.
  4. Roll the dough out on a floured surface till very thin.
  5. Stretch the dough out over the back side of a greased baking tray.
  6. Place in a preheated oven at 180° C till golden brown.


  • chopped thyme
  • 180 g blueberries
  1. Rinse the blueberries under cold running water and use fresh when plating.