Whole Fillet of Beef over the Coals with Four Sauces

In testing this recipe we used quite a few fillets, but the final result made up for the trial and error beforehand.

YOU WILL NEED

  • 1.5kg-2kg beef fillet, double over the thin tail end and tie with string
  • 4 T (60 ml) olive oil
  • 1 T (15 ml) Ina Paarman's Garlic Pepper Seasoning
  • 1 T (15 ml) Ina Paarman's Beef Stock Powder
Method

* Pre-seasoning and oiling the fillet an hour before cooking and leaving the meat out at room temperature gave superb results.

* Extra smoky flavour introduced via soaked wood chips was a definite plus. Our tasters all enjoyed this variation.

* Serve the sliced steak with a selection of sauces to please everybody.

Rub the steak with oil. Mix the Seasoning and Stock Powder. Sprinkle over the meat and pat it firmly into the oiled meat. Leave to rest at room temperature for 1 hour.

Best braai guide

**1. Smoke bomb**

Soak 1 cup of wood chips (available at supermarkets or hardware stores) in warm water for at least 30 minutes. Roll them in a 40cm length of foil to form a sausage shape. Snip the foil at 5cm intervals. This smoke bomb will be placed on the grid while the meat cooks and helps to impart a more intense braaied flavour.

**2. Fire**

Prepare a two-level fire. In other words in one half of your kettle braai you will have the coals heaped on top of each other and on the other side you will have a single layer of coals.

**3. Method**

Brown the meat all round over the heaped up coals. Turn it with tongs and don’t close the lid. When the meat has been browned all round, move it over to the cooler side of the braai and put the foil wrapped smoke bomb on the hot side of the braai, on top of the grid.

Close the lid and open the top vent 2/3 of the way and position the vent opposite the side where you have your smoke bomb, so that the smoke is drawn across the meat and not straight up and out.

Calculate cooking time at about 15 minutes per 500g. I firmly believe that the most accurate method is to insert a meat thermometer into the thickest part of the meat when about three quarters of the cooking time has elapsed. Medium- rare will register 70-71ºC.

**NB, do not open the lid** too often or much of the smoke will be lost!

**4. Sauces**

**Pepper sauce** – 1 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce. Thin down with a little cream and warm before serving.

**Prego sauce** – 1 x 200ml Ina Paarman’s Peri-Peri Coat & Cook Sauce mixed with ½ cup (125 ml) fresh cream. Serve warm or at room temperature.

**Mexican sauce** – 1 x 200ml Ina Paarman’s Ready to Serve Cheese Sauce mixed and garnished with 3 T (45 ml) Ina Paarman’s Coriander Pesto. Serve at room temperature.

**Mushroom sauce** – 1 x 200ml Ina Paarman’s Ready to Serve Mushroom Sauce. Thin down with a little cream and warm before serving.

**How to serve**

When the internal temperature of the meat is to your preference remove it from the fire and leave to stand, covered with foil, for 10 minutes to settle the juices before carving.

Ina's Tip

* Pre-seasoning and oiling the fillet an hour before cooking and leaving the meat out at room temperature gave superb results.
* Extra smoky flavour introduced via soaked wood chips was a definite plus. Our tasters all enjoyed this variation.
* Serve the sliced steak with a selection of sauces to please everybody.

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