This biltong-crusted fillet steak recipe is from Willie, a professional chef who was kind enough to share one of his top trade secrets with me. The only unconventional ingredient for this recipe is what I call ‘biltong powder’. Many butcheries and supermarkets sell it but if you cannot find it, simply make your own using dry biltong and a blender.
Looking for a great side dish to accompany this meal? Try these pot-roasted buns.
- 1 kg beef fillet
- ½ cup Dijon mustard
- salt and pepper
- 1 cup biltong powder
- 2 tots olive oil
- mix of vegetables for 4 people (stuff like carrots, onions, baby marrow, mushrooms and bell peppers, chopped or sliced)
- ½ cup butter
- cling wrap
- Spread Dijon mustard all over the fillet steak. Use your recently washed hands or a knife or spoon to do this.
- Now season the steak with salt and pepper.
- If you couldn’t find biltong powder and your biltong is still intact, chop it and then use a blender to process it into a fine form.
- Throw all of the powdered biltong onto the steak. Roll and toss and press until the mustard-coated outer surface of the fillet steak is completely encrusted in biltong.
- Now roll the steak tightly into cling wrap and put it in a fridge.
- When you are ready to braai a few hours or a day later, unwrap the steak and cut it into four equally sized portions.
- Put your fireproof pan or wok onto the fire and add the olive oil and all of the vegetables to it. Stir-fry the vegetables until charred but still crisp.
- Also braai the steak medallions on a grid over very hot coals for about 8–10 minutes, making sure all four sides of each steak face the coals to get some colour.
- Plate the steak and the vegetables and now add the butter to the pan you used to fry the vegetables. Make sure there is intense heat under the pan so the butter melts and starts to bubble. As soon as the butter starts to brown, remove the pan from the fire and drizzle the steaks and the vegetables with the burnt butter.
If fillet’s not your thing, then try this snoek recipe.
This and many other recipes can be found in Jan Braai’s latest cookbook Shisanyama: Braai Recipes from South Africa (Book Storm).
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