Fillet with mustard sauce
Fillet is an expensive cut of meat, but often it’s better value for money because you use all of it – no bones or fat for the dog’s bowl. Poor Rover!
Fillet is an expensive cut of meat, but often it’s better value for money because you use all of it – no bones or fat for the dog’s bowl. Poor Rover!
You need (for 6 people)
• 1 fillet of about 1,2 kg
• olive oil
• salt and freshly ground pepper
For the sauce
• 1 bottle mild American mustard (Colman’s works well)
• 2 heaped teaspoons whole mustard seeds
• ½ cup cream
• 1 teaspoon dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons mixed dried herbs
• ½ cup brandy
Here’s how
1. Make a knot in the tail. Fold back the tail part of the fillet and tie it with string so the fillet cooks through evenly.
2. Grease it. Rub the fillet all over with olive oil, and season it with salt and black pepper.
3. Tsss… Braai the fillet over hot coals, making sure it’s golden brown on one side before turning it over. A fillet of 1,5 kg will take about 15 minutes to cook to medium (but it depends how thick the meat is). Let the fillet rest in a dish for 10 minutes before slicing it. That way all the juices stay inside and the meat doesn’t dry out.
4. Get saucy. Make the sauce while the meat braais. Mix all the ingredients and keep it handy.
5. Heat it up. Place a big pan over the coals, pour the sauce into it and heat it through. Then place the braaied fillet in the sauce just before you slice it and dish it up.
6. Something extra. I like making creamy polenta with meat, but a potato bake also works.
Go! says: With fresh herbs, use three times as much. (Dry herbs have stronger flavour.)
Other recipes to try out:
Marinated chicken burgers
Venison schnitzel
Submitted on 3 April 2010 | 09:00:39
We tried this receipe and it was absolutely awesome, thank you
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