Back to Blog

Metricup Road Cabernet Merlot paired with Beef and Truffle mushroom

– Shu Ying Sengmany


Within the first month of Winter, I have already changed my screensaver to a beach, started a countdown clock to Summer and wondered what being warm feels like for far too long. Clearly I am not coping well. There is one silver lining in this dreary month where winter means it is truffle season again. While I don’t have truffle lying around the house, I do have a recipe for when you want to pull all the stops. This is Cabernet Merlot paired with beef- the luxe version.

WA chef, Don Hancey explains, “Great food and wine matches aren’t always about complimentary flavours and finesse. Every now and again, we go back to basics where the mantra becomes flavour, flavour and more flavour. In this timeless classic, our Bordeaux blend exudes all the earthy, leafy cassis flavour required to take on the holy trinity of beef, mushroom and truffle. The cabernet and truffle are the true stars with each displaying unique regional characteristics that put this part of WA on the culinary map of the world. Power, intensity and finish define both food and wine alike so this isn’t really one for the faint hearted.”



  • 1kg beef tenderloin medallions
  • 1 tbsp. coarse sea salt
  • 1 tbsp. cracked black pepper
  • 1 tbsp. grape seed oil
  • 500ml cabernet wine
  • 3 sprigs of thyme
  • 2 cloves of garlic


  • 1 litre venison stock or beef stock
  • 100g cup semisweet dark chocolate chips
  • salt and freshly ground pepper


  • 500g cauliflower florets
  • 150ml milk/li>
  • 1 tsp. ground cumin/li>
  • 1 tsp. white pepper/li>
  • 1 tsp. salt


  • 500g shallots
  • 50g butter
  • 10g sugar
  • 2 sprig thyme


  • 350ml Cabernet wine
  • 250g of chopped shallots, garlic, carrots, celery and leeks
  • 500ml veal jus
  • 4 sprig thyme


Heat the grape seed oil in a large fry pan over high heat. Season the beef with the sea salt and cracked black pepper. Next, brown the beef in the pan on all sides. Once brown on all sides, deglaze with the cabernet wine and add in the 2 cloves of garlic and 3 sprigs of thyme. Place the pan in an 180c degree oven and continue to roast. Every few minutes, using a spoon to baste the beef with the pan juices. Cook to desired temperature. Chef Parsons recommends medium rare.


Combine the cauliflower florets, milk, ground cumin, white pepper and salt into a large pot and heat over medium to high heat. Continue to check from time to time, ensuring the milk is not burning on the bottom of the pan. Once the cauliflower is cooked through, strain off the milk but save the liquid. Purée the cauliflower in a blender while adding some of the milk back in to achieve desired thickness.


Simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. Heat the butter in a non-reactive frying pan, add the shallots and fry gently until golden-brown (about 3-4 minutes). Add the sugar and stir until it melts and begins to caramelise and coat the shallots.


In a pot, brown the shallots, garlic, carrots, leeks and celery. Once completely brown, deglaze with the cabernet wine. Simmer until the wine reduces by ¾ and then add in the veal jus and thyme. Continue to simmer until the sauce thickens. Strain through a fine sieve and season with salt and pepper and serve.


For extra flavour, lightly shave fresh truffle over the mushroom

GET COOKING Back to Blog

Leave a Reply

Your email address will not be published. Required fields are marked *