Fillet Roasted in Red Wine and Garlic with Rosemary Carrots

  • 1.2kg beef fillet
  • 6 garlic cloves
  • 2 stems fresh rosemary
  • 4 tbsp Extra Virgin olive oil
  • sea salt & black pepper
  • 1 bag baby carrots
  • butter

Preheat the oven to 200°C. Pluck the rosemary leaves from the stems and chop together with the garlic cloves, adding salt and pepper. Rub the fillet with the garlic and rosemary, before rubbing with olive oil so that it is well coated. Place the fillet in a roasting pan and splash with red wine. For medium rare, allow to cook for 20 minutes. In the meantime, steam the baby carrots until just cooked. Then sauté in butter, a pinch of rosemary leaves, and salt and pepper. When the fillet is ready, remove from the oven, slice and arrange on a plate with the baby carrots. Drizzle the meat with olive oil just before serving. 

Serves 6

Cabernet Sauvignon complements this dish.

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Recipe by Giorgio Nava of 95 Keerom