The Express group of newspapers has its very own, limited edition recipe book, Express Chef Recipe Collection, with a compilation of almost 200 family favourite recipes from our readers across the Eastern Cape province.
Win an Express Chef Recipe book and apron, by simply sharing our Recipe of the Day on your Facebook page. Two names of people who have shared the recipe post will be picked from a lucky draw. Draws will take place fortnightly.
Ingredients
Red wine sauce
- 2 garlic cloves, crushed
- 250 ml good quality red wine
- 1 twig rosemary, stripped
- 6 juniper berries, crushed
- salt and black pepper
- 250 ml oil
Preparation
Step 1: Combine the sauce ingredients and allow the fillet to marinate for 2 to 3 hours.
Step 2: Heat your pan until very hot.
Step 3: Fry the fillet until it is half cooked and remove it.
Step 4: Mix 100 g butter with the sauce in the pan and stir well.
Step 5: Pour the sauce through a sieve.
Step 6: Cut the fillet into medallions and pour over sauce.
