I found this at The Radium Beer Hall in Johannesburg and I love it. Thank you to Manuel, and to Artemis for managing to pass the recipe on to me. Manny says to use a good, fairly strong beer with character because that’s what will end up on your plate.
This versatile dish can be enjoyed on a hot summer’s evening or a cold winter’s night. It pairs well with the Leopard’s Leap Chenin Blanc.
A divine dish for entertaining or whenever you’re feeling for something hearty. Beef fillet served with gorgonzola brandy sauce and vegetable ribbons is deliciously seasoned and filling.