The days are getting shorter and the syrah harvest in Hawkes Bay’s Gimblett Gravels is in full swing. Why not snuggle up with a bottle of 2010 Sacred Hill Hawkes Bay Syrah which was harvested from Sacred Hill’s Gimblett Gravels vineyards last year. This beautifully rich Syrah is the ideal match for a Grain Fed Beef Fillet with a Green Peppercorn and Brandy Sauce (see recipe below).

The 2010 Sacred Hill Syrah was a classic vintage, with the Gimblett Gravel vineyards having an exceptional harvest. This beautifully rich Syrah is a deeply coloured and flavoured wine, with a fresh and ripe palate of soft fruit characters and a supple, velvety, textured finish.

2010 Sacred Hill Hawkes Bay Syrah is available from wine outlets nationwide RRP $21.99

Sacred Hill’s resident foodie, Mike mixes the beautiful aromas of spices and fruit of the Syrah, with this yummy dish.

Grain Fed Beef Fillet with a Green Peppercorn and Brandy Sauce

Celeriac, Potato and Parsnip Mash

Steamed and Buttered Seasonal Greens

Ingredients

4 X 180g grain fed eye fillet

Sea salt and cracked black pepper

Canola Oil

Green Peppercorn and Brandy Sauce

1 X finely chopped white onion

1 X finely chopped garlic clove

Slosh of brandy

2 x tsp green peppercorns

100ml beef stock

300ml cream

Lemon juice to taste (1/2 a lemon approx)

Celeriac, Potato and Parsnip Mash

1 peeled and cubed celeriac (300g finished weight)

4 peeled, cored and cubed parsnips

6 peeled and cubed Agria type potatoes (floury potatoes)

Butter (don’t be shy its winter!)

Salt and pepper

Seasonal Greens

Green beans/spinach/Cavolo nero etc

Butter

Sea salt and Pepper

Method

Preheat oven to 200 degrees or 180 degrees fan bake

Heat a couple of tablespoons of canola oil in a heavy frying pan until just about smoking, season the fillets with salt and pepper and sear on all sides in the hot pan. I like my fillet steak medium rare so I tend to cook it for two minutes on each side, timing will depend on thickness of steak and heat of the pan.

After searing transfer the steaks to a warmed oven proof dish and put in the oven for 8 minutes.

Now the sauce…Before I start I could drink this sauce it is to die for!!

Using the pan the steaks where cooked in, add the onion , garlic and green peppercorns and cook over a medium heat for 2 minutes , now the fun part , add a good slosh of brandy and light the pan , this will deglaze the pan and leave an awesome residual flavor , add the beef stock and reduce slightly , add the cream and continue to reduce until it has reached its desired sauce consistency , add lemon juice to taste . The lemon juice cuts through richness of the cream beautifully.

Remove steaks from the oven and cover with foil for 5-10 minutes, add any juices that have come out of steaks to the sauce.

Combine the celeriac, potato and parsnip in pot and cover with hot water and a pinch of salt, boil until tender to touch.

Mash with lashings of butter and season generously with pepper and salt.

Steam you greens and add some butter and salt and pepper.

To assemble: use a warmed plate and place the fillet next to the mash with sauce on the top (or on the side if you prefer) and artistically scatter the greens on the plate.

Enjoy with a warming glass of Sacred Hill Syrah and friends.