Chateaubri­and topped with camem­bert and pre­served figs


YOU Best Recipes: Braai - - Contents -


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,


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)


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.

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