Food & Wine

Fillet steak with brandy sauce recipe

Fillet steak with brandy sauce recipe

Sarel Jacobus Koortzen from Kgalagadi Lodge restaurant, shares a delicious and very easy recipe to try out on those lovely summer braai evenings.

Tip: Best is to prepare the side dishes and sauce before you start cooking the steak.

 

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.

Kgalagadi Lodge restaurant is situated only 5km from the popular Kgalagadi Transfrontier Park. Visit http://www.kgalagadi-lodge.co.za/ for more information or to make a booking.

 

 

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