Stuffed fil­let steak with veg­gies

YOU Best Recipes: Braai - - Contents -

FIL­LET

1 whole beef fil­let

125 g streaky ba­con strips,

cut in half salt

MARI­NADE

2 bay leaves

45 ml (3 T) fresh pars­ley, chopped 250 ml (1 c) red wine vine­gar

60 ml (¼ c) oil juice of 1 le­mon salt and pep­per

VEGETABLES

1 onion

1 brin­jal, cubed 250 g mush­rooms, halved

250 g baby mar­rows, quar­tered

1 red pep­per, cut into large cubes 1 yel­low pep­per, cut into large cubes 60 ml (¼ c) olive oil

2-3 sprigs of fresh thyme, chopped salt and pep­per

1 Fil­let Make small in­ci­sions in the fil­let and stuff it with the ba­con.

2 Mari­nade Mix to­gether all the in­gre­di­ents in a large glass bowl and mar­i­nate the steak for 30 min­utes.

3 Braai the steak on an open grid or in a fold­ing grid over warm coals un­til the meat is well sealed, about 5 min­utes. Con­tinue braai­ing higher above the coals un­til done to your lik­ing, about 15-20 min­utes (see cook­ing tips on page 6). Rest for 10 min­utes and sea­son with salt.

4 Vegetables Place all the veg­gies in a large piece of alu­minium foil, driz­zle with olive oil and sea­son with thyme, salt and pep­per. Close the foil. Place on mod­er­ate coals and braai for 20-25 min­utes un­til cooked.

5 Serve the steak with the veg­gies. CE­CILIA MARAIS, NORTHCLIFF, GAUT­ENG

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