Whole beef fillet with herbs
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