Ingredients (serves 6)
- 1 kg whole fillet steak
- ½ cup olive oil
- ½ cup brandy
- 1 tot Worcestershire sauce
- 1 tot balsamic vinegar
- 4 garlic cloves (crushed and chopped)
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 onion (sliced)
- 1 tot butter
- 1 tot sugar
- 2 avocados (peeled and sliced)
- 1 lemon (juice)
- 150g biltong (sliced)
- Slice the 1 kg fillet steak into four roughly equal portions of 250g each.
- Add the olive oil, brandy, Worcestershire sauce, balsamic vinegar, garlic, thyme, salt and pepper to a bowl and mix thoroughly. First prize is to use a blender and second prize is simply to whisk with a whisk, fork or spoon and lots of natural energy.
- Place the pieces of fillet steak in a fairly tight-fitting marinating bowl and pour the marinade from the previous step over it. Flip the meat and toss it around to get marinade on all sides. Alternatively add everything to a resealable plastic bag. Now refrigerate for at least 4 hours and not longer than a day.
- When your coals are ready, remove the steaks from the marinade and put the marinade to one side for later use. Add the sliced onion to a pan with the butter, and fry for a few minutes on the heat until it starts to brown. Then pour all the remaining marinade and also the tot of sugar into the pan. Mix, toss and let it simmer for a few minutes until the mixture starts to thicken.
- During this time, braai the steaks over hot coals for about 10 minutes, turning them at least three times so that all four sides of the fillet steak medallions face the coals at least once.
- Plate the braaied steaks and artfully arrange the onion sauce over them. Put half a peeled and sliced avo on top of each sauced steak and squeeze some lemon juice onto the avo. Finish with a generous scattering of biltong.
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