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Beef Roast with a Backsberg Shiraz and Balsamic Reduction

The chilly winter evenings are the best time to snuggle up indoors with a hearty meal and low-lit candles. Backsberg`s Shiraz paired with roast fillet is a perfect dinner. The versatility of Shiraz means it compliments most foods such as hearty stews, venison or a tender roast – but best of all it goes with grilled, barbecue-seared or saucy beef with a smokey char.

Try this pairing at home with this delicious recipe.

Beef Roast with a Backsberg Shiraz and Balsamic Reduction

To keep it moist, the fillet is wrapped in lovely (salty and lightly fatty) prosciutto then sealed, roasted and lastly poached in a mixture of Backsberg Shiraz, butter, balsamic, figs and honey. Just imagine the flavours!
Serves 2

500g beef fillet
5 slices prosciutto
1/2 cup Backsberg Shiraz
3 Tbsp butter
4-5 figs, cut in half
Italian herbs
2 medium potatoes
1 Tbsp balsamic vinegar
1 Tbsp plain flour