Braai Fillet with Garlic Butter
Fillet is the crown jewel of the braai. Treat it right and it makes you look like you know exactly what you are doing, even if the fire got away from you a bit.
This is the simplest way we know: hot coals, a good rest, and a slab of garlic butter melting over the top. No marinade, no fuss, just very good beef doing its thing.
What you need
- 2 x 200g grass-fed beef fillet portions
- 100g farm butter, softened
- 3 cloves garlic, crushed
- 1 tbsp fresh rosemary, finely chopped
- Coarse salt and cracked black pepper
How to make it
- Take the fillet out of the fridge 30 minutes before braai time. Cold meat and hot coals are not friends.
- Mix the butter, garlic and rosemary. Park it somewhere the dogs cannot reach.
- Season the fillet generously with salt and pepper on all sides.
- Braai over hot coals for about 4 minutes a side for medium-rare. Turn it once. Never stab it with a fork.
- Rest under foil for 5 to 10 minutes. This is the step everyone skips and everyone regrets.
- Slice thick, top with a knob of garlic butter, and accept the compliments.
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Farm Butter
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