PRICE: R410 PER KG
The Fillet is known as the blank canvas of the steakhouse. It is served best with a dressing or sauce. This cut is a clean piece of meat from the tenderloin area of the cow. It contains very little or no fat, and is incredibly tender. The fillet spans two primal cuts, and sits between the short loin and sirloin of the cow.
AGEING: 14 days wet-aged
PREFERRED COOKING TEMPERATURE: Blue to medium
Pair it with a Pinotage is a cross-pollination between the light and fruity Pinot Noir, and the aromatic, prominent and hearty Cinsault (or Hermitage, as known in France). The Pinotage is the only Proudly South African varietal, and also one of the youngest worldwide. It was created in 1925 by Professor Abraham Izak Perold at the University of Stellenbosch. Pinotage typically produces deep red varietal wines with smoky, bramble and earthy flavours, sometimes with notes of bananas and tropical fruit.