Stuffed fillet steak with veggies
1 whole beef fillet
125 g streaky bacon strips,
cut in half salt
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
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