Beliefs that limit you
February 27, 2017
The best medicine is laughter
February 28, 2017
Show all

BEEF FILLET WITH CARAMELIZED ONIONS & MUSTARD

A beef fillet is probably one of the most popular special occasion meats to cook and serve. Although expensive, a fillet goes a long way in that it may be sliced really thinly, and every bit of meat is usable. Nothing goes to waste. This recipe is extremely tasty with the herbs, bacon, and mustard.

INGREDIENTS

  • 1 x whole beef fillet (about 1.5 kg) 10 g chopped thyme
  • 10 g chopped rosemary
  • 10 g chopped chives
  • 10 g chopped parsley
  • 100 ml coarse Dijon mustard
  • 100 g caramelized onions
  • Sea salt and freshly-ground black pepper, to taste 15 – 20 slices streaky bacon

Fire:

  • Light an indirect re about 45 minutes before cooking with approximately 15-20 coals per side or to just below grill.
  • Preheat gas braai 20 minutes before cooking, front and back burner on medium, center burner off.

Preparation:

  1. Trim any excess fat and sinew off the fillet.
  2. Mix chopped herbs with mustard and caramelized onions.
  3. Season the beef fillet with salt and pepper, then rub with mustard mix.
  4.  Lay slices of streaky bacon out on a sheet of baking paper to form a neat rectangle of overlapping bacon slices.
  5. Place fillet in center of bacon slices. lift one end of wax paper and roll to form a tight roll.
  6. Tie the tail end of the fillet under the main body of the fillet to form an even shape.
  7. Secure the meat with butchers’ string in the centre, tying a double knot so it does not loosen whilst handling and cooking. Proceed to secure with more butcher’s string at 1 cm intervals until the fillet is firmly rolled, and meat feels tight along the whole length. Brush with a little olive oil.

Cooking:

  • Once all the coals have a layer of ash around them, or gas braai is preheated, place in the center of the grill with re either side. Place lid on top with vent fully opened and in line with the leg with no wheel. This will facilitate even cooking temperature. Allow to cook for 45-50 minutes. Remove.
  • Allow meat to rest in a warm area for at least 10 minutes before carving. Remove string and carve.

Equipment and accessories: Knife, tongs, mixing bowl, baking paper, oven gloves, wooden board/ serving platter, tasting plates and forks. Butcher’s string. Weber char-basket charcoal holders (for indirect cooking) Weber charcoal briquettes and firelighters. Weber drip pans, large

Or: Weber Genesis or Summit range of gas braai’s.

Sent with Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.