By Sarel Jacobus Koortzen
Kgalagadi Lodge restaurant
Preparing the fillet
250g per person beef- or springbok fillet (for meat with more flavour, try a Rib-eye steak)
20 ml lemon juice
125 ml coconut oil / olive oil
Freshly ground black pepper
½ cup brandy
Marinate steak in lemon juice, olive oil and black pepper.
Leave to rest for one hour (or preferably overnight).
Cooking method for fillet
Heat black pot until hot (200°C). Do not add
olive oil in pot.
Cook the steaks to your taste.
Before removing the steak from the heat, flambé steak in brandy
Serve steak immediately.
Brandy sauce ingredients:
½ red onion, finely chopped
15ml coconut oil / olive oil
Freshly ground black pepper
100ml brandy
2 tbsp butter
2 tbsp cake flour
Cup beef stock
½ cup cream
½ cup milk
Fine black pepper
Freshly ground green pepper grains
Salt to taste
Method:
Fry red onion in oil and black pepper until onion starts becoming translucent.
Add brandy –flambé until flames die.
Make a white sauce with butter and cake flour.
Add beef stock, cream and milk to white sauce.
Lastly, add black pepper, green pepper grains and salt to taste.
Easy summery side dishes to compliment the fillet and brandy sauce: Rocket, cherry tomato, feta and dukkah salad with balsamic vinegar and olive oil. OR toast bread on the fire, filled with fresh basil pesto, tomato and mozzarella cheese.
Tip: Best is to prepare the side dishes and sauce before you start cooking the steak.