Chateaubriand topped with camem­bert and pre­served figs

CHATEAUBRIAND TOPPED WITH CAMEM­BERT AND PRE­SERVED FIGS

YOU Best Recipes: Braai - - Contents -

SERVES 1-2

A chateaubriand is the king of steaks. It’s the top end (thick part) of a fil­let and serves one or two peo­ple.

1 top-end fil­let, cut

into 2 pieces salt and pep­per cook­ing oil

125 g Camem­bert

cheese wheel

320 g pre­served figs,

quar­tered

1 Slightly flat­ten each piece of steak with the heel of your hand. If you sea­son with salt and pep­per at this stage, al­low the steak to stand for about 20 min­utes be­fore braaiing.

2 Ar­range the steak over the coals and pour a tiny bit of oil on the coals to cre­ate flames (be care­ful!). Braai for about 2 min­utes, turn and braai for an­other minute. Move the meat away from the flames and braai for an­other 4 min­utes or to your lik­ing. Turn twice more while cook­ing. Sea­son with salt and pep­per if not done ear­lier. Al­low to rest for 10 min­utes. 3 Mean­while braai the cheese wheel over low coals for about 3 min­utes on each side. Re­move just be­fore the cheese melts. Place on top of the steak and serve with the figs. KELLY AND TILLA (AS SEEN ON KOM ONS BRAAI EPISODE 10 ON VIA)

Prepa­ra­tion

10 min Stand­ing

20 min (op­tional) Braaiing

7 min Rest­ing

10 min

FOR FLAMBÉD STEAK Braai the steaks in a huge pan over the coals in oil and but­ter. Add a tot (30 ml or 2 T) of brandy. Tilt the pan to­wards the fire to ig­nite the brandy. Let the flames in the pan die down, then re­move the steaks. Add 180 ml (¾ c) cream and a few pep­per­corns to the pan and stir un­til the sauce bub­bles. Al­low to re­duce. Sea­son with salt and pep­per and serve with the steak.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.