Oct 13, 2021

Cape Grim Rib Fillet W/ Red Wine Reduction

Using mouth watering Cape Grim rib fillet to make a delicious dish pared beautifully with a red wine reduction sauce.

Cape Grim Rib Fillet W/ Red Wine Jus

Rated 4.5 stars by 2 users

15 minutes

40 minutes

Using mouth watering Cape Grim rib fillet to make a delicious dish pared beautifully with a red wine reduction sauce.

It’s all about the sauce in this recipe, so take the time.

Author:

Adam H

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In a saucepan on medium heat, add olive oil and onion and cook until tender.
Add garlic to pan, cook until just coloured. Add sugar, carefully stirring to just caramelise the sugar – do not take this too far or it will burn.
Now, add your red wine (A wine good enough to drink but not expensive enough to break the bank). Reduce until the mixture is syrupy in consistency (reduced by around 3/4). We reduce the red wine on its own so that the characteristics of the wine will develop depth of flavour – by adding the wine and stock at the same time, you won’t get the extreme depth of flavour).
Add beef stock and reduce by ¾ again. Season to taste.

Bring steak to room temperature. 10 minutes before you’re ready to cook, rub your steak in your favourite BBQ Rub. We used Jackalope, “The Rub” – as it goes perfectly on beef and is a great all-rounder to keep in your cupboard at all times.

On a hot grill, Sear your steaks for about 90 seconds then turn 90 degrees for another 90 seconds (to get those grill marks!). Flip your steak and repeat these steps again, cooking for 90 seconds then turning for another 90 seconds. Remove your steak from the heat and set aside, resting for at least 5 minutes.