Whole fil­let with gua­camole stuff­ing

YOU Best Recipes: Braai - - Contents -

2

SERVES 4-6 Prepa­ra­tion 20 min Cook­ing 20-40 min

FIL­LET

1 whole beef fil­let (1 kg), halved hor­i­zon­tally but not cut all the way through salt and pep­per

STUFF­ING

1 avo­cado, sliced

1-2 chill­ies, chopped

2-3 cloves gar­lic, chopped hand­ful of fresh co­rian­der,

chopped a lit­tle le­mon juice and olive oil RUB

15 ml (1 T) tomato paste

10 ml (2 t) ground cumin

5 ml (1 t) pa­prika 2 ml (½ t) chilli pow­der

4 gar­lic cloves, crushed salt and pep­per olive oil (with ex­tra for bast­ing,

if pre­ferred)

SALSA hand­ful of cherry to­ma­toes,

quar­tered

1 small red onion, chopped hand­ful of fresh co­rian­der and

mint, chopped

TO SERVE tor­tillas, toasted in a grid­dle pan plain yo­ghurt sea­soned with a

pinch of ground cumin

1 Fil­let Open the meat and use the heel of your hand to flat­ten it slightly. Sea­son with salt and pep­per on the in­side.

2 Stuff­ing Ar­range the avo­cado on the bot­tom half of the fil­let and sprin­kle the rest of the stuff­ing in­gre­di­ents over. Sea­son with salt and pep­per. Fold the other half of the meat over and truss with butcher’s twine or string.

3 Rub Mix all the in­gre­di­ents and rub over the out­side of the fil­let. 4 Brown the meat over very hot coals to seal. Con­tinue braai­ing a lit­tle fur­ther from the heat un­til done to your lik­ing (20-30 min­utes for rare, 30-40 min­utes for medium-well). Baste of­ten with the rest of the rub or olive oil.

5 Salsa Mix the in­gre­di­ents.

6 To serve Slice the fil­let and serve with tor­tillas, salsa and cumin yo­ghurt.

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