Stuffed fillet steak with veggies

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