Beef Fillet


Beef Fillet - Photo Fair Lady

Beef Fillet – Photo Fair Lady

Beef Fillet with Porchini Sauce

Nikki Werner – Fair Lady

Serves 4.

500g beef fillet
⅓ cup dried porcini mushrooms
sunflower oil
sea salt flakes and freshly ground black pepper
1 tbsp butter
2 shallots or 1 onion – very finely chopped
1 cup red wine
1 cup beef stock

Place the porcini in a shallow bowl and cover with ⅓ cup of just boiled water.
Leave to soak for 30 minutes.
Once softened, strain, reserving the liquid and rinse well to remove any residual grit.
Chop finely and strain the soaking liquid through a sieve lined with muslin cloth.
Cut the fillet into four 125 g pieces, rub each piece with sunflower oil and season well.
Heat a heavy based frying pan over medium high to high heat and add the pieces of fillet.
Cook for 5 minutes per side, turning only once.
Remove from pan and set aside to rest.
Add the butter to the pan and sauté the shallots over medium low to medium heat until softened but without colour.
Add the porcini and cook, stirring for 1 minute.
Add the porcini soaking liquid, wine and beef stock and simmer until reduced by half.
Serve the fillet medallions with the sauce spooned over the top

Elizabeth de Beer Jy kan ‘n marinade maak van sout peper balsamic vingar olyf olie en so tikkie suiker, net om ddie ergste suur van die asyn te breek en le jou fillet daarin vanaf die oggend tot braai tyd! Maak marinade volgens smaak!

Beef Fillet

Elize Bessell Nel

Ingredients:
(feeds 4)
1 kg piece of fillet steak
salt, pepper and mustard powder
all the ingredients for the sauce of

your choice:
mushroom
mustard
green peppercorn
teriyaki
monkeygland

Method:

1. Cut the fillet into 5 cm thick slices. This should give you about four slices per kilogram of fillet.

2. Grind salt and pepper onto all sides of each steak then dust mustard powder onto all sides of each steak as well. Wash your hands well then use your fingers to pat the condiments onto the steaks.

3. Braai over extremely hot coals for 8–10 minutes, making sure that all sides of each steak face the coals for at least 1 minute at a time. A 5 cm thick fillet steak will have at least four but possibly six sides.

4. Remove from the fire and let the steaks rest for a few minutes until serving. The time it takes for everybody to sit at the table, dish up their sides and pour the wine is probably enough.

5. Serve with your choice of sauce.

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