Ingredients (makes 4)
- 800 g fillet steak
- 4 hamburger rolls
- olive oil
- salt and pepper
- 4 marrow bone portions (a portion being a lengthwise-halved bone of around 10 cm)
- 2 tots mayonnaise
- 1 punnet rocket leaves
- 2 tomatoes (sliced)
- 1 lemon
- spring onions (chopped)
- 1 tot Dijon mustard
- Light a big fire with your favourite braai wood.
- Cut the steak into four equal pieces and place it on a cutting board, lying sideways. Give each a solid whack or three with a meat mallet or similarly suitable item like a bottle of wine so that each fillet portion is now thinner and has a bigger diameter. Drizzle the meat with olive oil and move around so that all surfaces are coated with oil. Season well with salt and pepper.
- Now you can braai the steaks over very hot coals for about 8–10 minutes. Make sure you braai the fillets on all sides. A fillet medallion has 4–6 sides and all of them need to face the coals at some time.
- While you braai the steak, braai the marrow bones too. Season with salt and pepper and braai with the open marrow side facing the coals first until golden brown. Now turn them over, bone side facing the coals, and continue to braai until the marrow starts to bubble or easily comes loose from the bone when encouraged to do so by a spoon or fork.
- Remove your steak from the fire and let the meat rest.
- Oil the insides of the cut rolls and toast on the grid, taking care not to over-toast (burn) them.
- Assemble the burger: Roll, mayonnaise, rocket leaves, tomato slices, fillet steak; then scrape the marrow from the bones onto each steak and spread it all over; put lemon juice on the marrow, then spring onions, mustard on the inside of the top roll, and close it up.
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