Red meat is one of the most produced agricultural commodities in the country, and one of the best ways to enjoy this is with a good quality fillet. For this month’s Farm fare recipe, we made a delicious Bonsmara fillet on the braai and flambéed it for added flair. Meat from the Bonsmara breed of cattle is known for its extra tender quality and succulence.
What makes a good steak?
Choose a steak with marbled meat. Marbling is a term used for intramuscular fat which gives the meat the appearance of marble. The more marbling, the better the steak will taste and the more succulent it will be.
- 1 fillet steak
- Olive oil
- Black pepper kernels
- Dried oregano
- Himalayan rock salt
- 1 lump of butter
- 1 shot of bourbon
Preparing the fillet
- Cut the fillet in two and lightly coat with olive oil.
- Finely grind the black pepper kernels in a plate and roll one half of the steak through it to cover it lightly.
- In a second plate, mix oregano and salt. Roll the second half of the fillet in this.
It’s all in the braai
- The fire should be perfectly hot before you put the fillets on. To test the temperature, hold your hand about 20cm above the grill. You should not be able keep it there for longer than you can count to five.
- For a medium-rare steak, grill four to five minutes on each side. For medium, grill it six minutes on each side.
- After this, remove the steak from the grill and place it on a rack to rest. This helps retain the succulence of the steak. Rest for ten minutes.
- Place a frying pan on the grill; add a big lump of butter. Fry butter until it turns brown and has a nutty aroma. Be attentive! Butter burns very quickly and this ruins the taste.
- Flash-fry the fillet in the browned butter turning it over a few times.
9. Add the shot of bourbon and light it to flambé the steak.
By Ursula Human, FarmBiz