A sophisticated dish with Asian flavours: Tender fillet of beef, briefly roasted, served with aromatic vegetables with ginger, sesame & soy sauce – an elegant, light but flavourful dish. The combination of umami-rich flavour, fresh acidity and subtle spiciness provides an exciting basis for a perfectly balanced wine pairing.
➡ But which wine is best? In this article, you’ll find out why aromatic, fruity white wines or silky red wines are particularly well suited to this Asian-inspired beef dish! 🍷
🍷 Perfect wine pairing with Asian beef fillet
Why is this dish a particular challenge for wine pairing? The combination of tender fillet of beef, soy sauce, ginger & sesame brings many different nuances of flavour: ✔ Umami & spice (soy sauce, sesame seeds) ✔ Freshness & spiciness (ginger, spring onions) ✔ Sweet, caramelised notes (slight teriyaki note of the sauce)
➡ The wine must be aromatic & fruity, but not too tannic – and have a light acidity structure to balance out the soya sauce flavour.
1st Riesling Kabinett (e.g. Germany, Mosel or Rheingau)
✔ Why does it fit perfectly?
- Fruity notes (peach, lime, apricot) balance out the flavour of the dish
- Slight residual sweetness & high acidity ensure balance
- Mineral freshness & flavour harmonise with ginger & soy sauce
➡ Tip: A feinherher Riesling Kabinett from the Moselle offers the perfect balance between sweetness, acidity and freshness.
2. viognier (e.g. from Condrieu, France or California)
✔ Why does Viognier work so well?
- Floral & exotic fruit flavours (mango, lychee, honeydew melon) complement the sesame vegetables
- Mild acidity & oily texture harmonise with the creamy sauce
- Light, elegant body is ideal with quick-roasted fillet of beef
➡ Tip: A Condrieu Viognier from the Rhône or a Californian Viognier provide the perfect balance of fruit and flavour.
3. pinot noir (e.g. from New Zealand or Germany)
✔ Why is Pinot Noir the best red wine alternative?
- Silky, soft tannins do not clash with the soya sauce
- Red fruit flavours (cherry, raspberry, strawberry) bring freshness to the dish
- Fine spice & slightly earthy notes go well with sesame & ginger
➡ Tip: A Pinot Noir from New Zealand (Central Otago) or a German Pinot Noir from Baden offers an exciting red wine option.
Asiatisch angehauchtes Rinderfilet mit Ingwer & Sesamgemüse
Kochutensilien
- 1 Pfanne oder Wok
- 1 Schneidebrett & Messer
- 1 Schüssel für die Marinade
- 1 Pfannenwender
Zutaten
Für das Rinderfilet:
- 2 Rinderfiletsteaks (je ca. 180 g)
- 2 EL Sojasauce
- 1 EL Sesamöl
- 1 TL frisch geriebener Ingwer
- 1 TL Honig
- 1 TL Reisessig
Für das Sesamgemüse:
- 1 rote Paprika (in Streifen)
- 1 1Zucchini (in feine Streifen geschnitten)
- 2 Frühlingszwiebeln (in feine Ringe)
- 1 EL gerösteter Sesam
- 1 TL Sojasauce
- 1 TL Sesamöl
Zubereitung
- Rinderfilet marinieren: Steaks mit Sojasauce, Ingwer, Sesamöl, Honig & Essig für 15 Minuten marinieren.
- Gemüse vorbereiten: Paprika, Zucchini & Frühlingszwiebeln schneiden.
- Steak braten: In einer heißen Pfanne mit etwas Öl 2-3 Minuten pro Seite braten. Danach in Alufolie wickeln & ruhen lassen.
- Gemüse anbraten: Paprika & Zucchini im Sesamöl kurz anbraten, Sojasauce & Sesam dazugeben.
- Anrichten: Steaks in Scheiben schneiden & mit Gemüse servieren.
