Ingredients

Method

• 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

Ingredients

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