Whole beef fil­let with herbs

YOU Best Recipes: Braai - - Contents -

The creamy mus­tard sauce adds to the lux­u­ri­ous­ness of this meal.

1, 5 kg whole beef fil­let 60 ml (¼ c) olive oil

80 ml (¹⁄₃ c) Worces­ter­shire

sauce

10 ml (2 t) co­rian­der seeds 10 ml (2 t) mus­tard seeds sea salt and black pep­per 10 ml (2 t) chilli flakes

15 ml (1 T) dried oregano

MUS­TARD SAUCE

30 ml (2 T) but­ter

30 ml (2 T) flour

250 ml (1 c) cream

15 ml (1 T) Di­jon mus­tard zest of 1 lemon hand­ful of fresh pars­ley,

chopped

1 Coat the fil­let in the olive oil and Worces­ter­shire sauce and al­low to stand for a few min­utes.

2 Mean­while toast the seeds in a hot pan and trans­fer to a mor­tar and pes­tle. Add the salt, pep­per, chilli flakes and oregano and grind to­gether to a coarse tex­ture. Rub over the fil­let and al­low to stand for a fur­ther 30 min­utes.

3 Braai over very hot coals for 10-12 min­utes then 20-30 more min­utes over medium-hot coals. Trans­fer to a cut­ting board and leave to rest for about 10 min­utes.

4 Mus­tard sauce Melt the but­ter in a pan, add the flour, stir to make a paste and slowly stir in the cream. Re­duce the heat, add the re­main­ing in­gre­di­ents and sim­mer for a minute un­til thick­ened and cooked.

5 Slice the meat and serve with the sauce.

RUDI AND NATASHA (AS SEEN ON KOM ONS BRAAI EPISODE 2 ON VIA)

SERVES 8-10 Prepa­ra­tion

5 min Stand­ing 35 min Braaiing 30-45 min Rest­ing 10 min

3

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