On Saturday night we hosted some good friends, Steve & Erin, who brought with them an excellent cut of eye fillet beef. We barbequed the 20-hour-marinated beef using our BBQ over a low heat and used a meat thermometer to gauge the cooking progress.
Once ready, and after the excess marinade was reduced to serve as a sauce, AWG paired it with a bottle of the 2006 Tamburlaine Member’s (Orange Reserve) Syrah. This proved to be an excellent pairing, with the beautiful flavour of the marinade-infused-beef perfectly complimented by the red currants and supple flavours provided by the well rested Syrah.
We’ve tasted the same vintage (the ‘06 Tamburlaine Member’s Syrah) over successive years since 2007 and it is getting better and better each time we’ve cracked the screwcap. If you can source some, it’s an impressive wine and could continue to mature further.
The BBQ beef was served complimented by a rocket salad and a red onion/balsamic dressing. The meal was capped with a serving of french cheesecake and accompanied by dessert glasses of Lark Hill’s Ausliese Riesling.