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Food

Grilled beef fillet with bitter melon and black bean sauce

Preparation time
15 minutes
Cooking time
20 minutes
Serves
2 people as part of a shared meal

A rich red variety with a peppery core of fruit like Shiraz is a proven partner with Asian food. Make sure the wine is not too tannic as it will clash with and accentuate the spices. 

250g beef tenderloin fillet, sliced into 5 pieces

Pinch salt

1 brown onion, quartered

2 tbsp vegetable oil

2 garlic cloves, thinly sliced

10g black beans

50g bitter melon, diced

1 tbsp Lee Kum Kee Premium Oyster Sauce

1/2 tsp Lee Kum Kee Guizhou Style Black Bean Chilli Sauce

1/2 tsp sugar

1/2 tsp soy sauce

Drizzle sesame oil

Pinch white pepper

200g chicken stock

1/2 tsp potato starch mixed with water to create a liquid paste

2 medium white mushrooms, thinly sliced

  1. Pre-heat a grill plate on medium heat. Sprinkle beef with salt, cook for 2 minutes each side or until cooked to your liking. Set aside to rest, covered loosely with foil.
  2. Thinly slice ¾ of the onion. Heat 1 tbsp oil in a small saucepan over high heat, add sliced onion, garlic, black beans and bitter melon. Cook, stirring for 3 minutes. Add Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Guizhou Style Black Bean Chilli Sauce, sugar, soy sauce and sesame oil. Season with pepper. Cook for a further 2 minutes, add chicken stock. Simmer for 5 minutes or until reduced by half, then stir in potato starch mixture.
  3. Finely dice remaining onion. Heat remaining oil in a frying pan over medium heat. Add onion and cook for 3-5 minutes or until lightly golden. Add mushrooms, cook, stirring, for 2–3 minutes or until cooked. Transfer to a serving plate.
  4. Place beef fillet on onion and mushroom, drizzle sauce over beef.
Food
Preparation time
15 minutes
Cooking time
20 minutes
Serves
2 people as part of a shared meal

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Alla Wolf-Tasker: Lakehouse Legend
Words by Mark Hughes on 3 Jul 2018
Along with her loving family, Alla Wolf-Tasker transformed a downtrodden country town into a thriving culinary community. Alla Wolf-Tasker’s Lake House story is the stuff of legend and has been told many times. And while the Lake House is recognised around the world as one of this country’s great restaurants, the impact Alla, and the venue, have had on creating a culinary community will be seen as perhaps her greatest legacy. It is a true pleasure speaking with Alla. She’s friendly and knowledgeable, eloquent and assured, and so very passionate about all things food. The reason for our chat is to discuss the release of her latest book, Three Decades On – Lake House and Daylesford. Like everything Alla does, it is beautifully presented with gorgeous lush photography, delicious recipes and engaging editorial that updates the Lake House story. At its heart is a strong sense of community.
Dream A Little Dream As a young chef, Alla travelled to France, spending her time working in some of its iconic provincial restaurants. When she returned, Alla dreamed of creating one of her own in Australia. She instinctively chose Daylesford, a small village about 90 minutes north-west of Melbourne. It was where she had spent time as a child, as her Russian-immigrant parents owned a small summer house there, a place where they grew their own produce. In 1979, Alla and her husband Allan, bought what she describes as a ‘blackberry-covered car-wreck-strewn paddock’ and set about building the country restaurant of her dreams. “I came back from France with stars in my eyes and with this notion that the restaurants that really resonated for me were regional restaurants because they had this growing sense of place around them,” recounts Alla. “They actually grew a community around them. A community of growers and suppliers and producers and also a community of doers, people that would fix things and were part of the business. Someone like the florist who supplies the flowers, the carpenter builds the chairs and tables – that sort of real community enterprise that I saw overseas. That’s what I fell in love with.”
For the full story and recipes from Alla, pickup a copy of Selector from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery.