Caveman fillet with anchovy butter and tomato bruschetta

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Ingredients

1 kg beef fillet
Sea salt, to taste
- For the anchovy butter, mix:
250 g butter softened
4 garlic cloves, finely chopped
1 lemon, zested (optional)
10 anchovy fillets, roughly chopped
- For the tomato bruschetta:
350 g Bella tomatoes, roughly chopped
4 T parsley, roughly chopped
2 garlic cloves, finely chopped
¼ cup extra virgin olive oil, plus extra for drizzling
¼ cup red wine vinegar
Sea salt and freshly ground black pepper, to taste
1 ciabatta loaf, thickly sliced

Cooking Instructions

Place the beef fillet on a large dish and season generously with salt. Allow to stand at room temperature for 30 minutes.

Place the fillet directly onto the hot coals and cook for 2 minutes, then turn slightly every few minutes to evenly cook the steak. Don’t worry if a few coals stick to the steak when turning, they will fall off with a little nudge. You will be able to cook the steak perfectly medium rare directly in this way. Remove from the coals, cover with tin foil and rest for 5 minutes.

Slice thickly, top with the anchovy butter and serve with the tomato bruschetta.

To make the tomato bruschetta, mix all the ingredients except the ciabatta. Toss to combine and allow to rest for a few minutes. Coat the ciabatta with olive oil, then place on a braai grid over medium coals and toast for a few minutes. Turn and toast the other side. Top with the tomato mixture to serve.

Cook's note: If you're experimenting with cooking meat directly on the coals, opt for leaner cuts that cook quickly. The coals are ready when they're ashy white.

Discover more braai recipes here