The best way to serve a fillet is medium rare or rare. This fillet recipe has loads of flavour and I always use this as my trusty spice rub for fillets and steaks.
- In a mortar and pestle combine equal quantities of coriander seeds, mustard seeds, Maldon salt, a couple of garlic cloves and three times as many peppercorns.
- Bash the garlic and spices until you’ve got a nice crumbly rub.
- Coat the meat generously with the crushed peppercorn mixture, pressing it into the flesh.
- Ignite both the inner and outer gas burners of the Ketla and place the fillet on the grid on a moderate to high temperature (about 250 °C).
- Braai on both sides for about 3 – 5 minutes a side, then take it off the heat and let it rest for five minutes.
- The fillet should be medium rare when you slice it into medallions. If they’re still to raw for your liking, return them to the heat and braai until the meat is cooked to your liking.
- A couple of Ostrich Fillets
- Coriander Seeds
- Mustard Seeds
- Maldon Salt
- Peeled Whole Garlic
- Rainbow Peppercorns