Carb Conscious Archives

Braai recipes

Radicchio-and-celery leaf salad

Braai recipes

Roast chicken in creamy cider sauce

1 hour 40 minutes

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Seafood recipes

Braaied beef fillet

25–30 minutes

Braaied beef fillet

Serves 8

Difficulty Easy

Prep Time 5 minutes, plus overnight marinating time

Cooking Time 25–30 minutes

Ingredients

1.6–2 kg whole beef fillet
sea salt and freshly ground black pepper, to taste
olive oil
4-6 sprigs fresh rosemary other fresh herbs such as thyme also work well), chopped
150 g butter

Method

1. Trim any sinew from the fillet and season generously. Rub with a generous glug of olive oil and the rosemary. Marinate overnight in the fridge. Allow to come to room temperature before braaiing.

2. Braai over very hot coals for 25–30 minutes, or until medium rare. Avoid handling the meat too much, but do check it often for “give” until cooked to your preference.

3. Remove from the braai, cover in tin foil and allow to rest for at least 10 minutes or longer before carving. You should have a nicely browned and caramelised fillet with a range from rare to medium through its length. The fillet will continue cooking while resting, so remove it from the fire earlier to prevent overcooking. You can always return it to the fire to cook further.

4. Slice into 2 cm-wide pieces and serve with browned butter and salsa verde.

Find more beef recipes here

Photographs: Toby Murphy

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Braaied beef fillet

Braaied beef fillet

Ingredients

Method