Living in Cape Town made having a braai not only a tradition, but more of an obsession. I think if you tell a South African that you can prepare meat in a different way, we will probably think you are highly medicated and should not be taken serious.
Last night I went to my “best friend” and we decided to try our luck with Filet Mignon – I know, the name it self sounds super impressive… 😉
Before you can do anything you need to get yourself a really lekker boerseun with great meat connections #farmliving, but if you cannot do that, just ask the local butcher for some beef fillets.
Now for the ingredients, you will need:
- butter and oil
- finely chopped onions
- chopped mushrooms
- 4 fresh garlic cloves – make sure this is not the go to meal the night before an important meeting.
- red wine – only a ½ cup..
- your fillets enough for 4 people – we were lucky to have Kudu from the farm – my first time having Kudu…
- 1 ½ cups for stock – we used beef and oxtail stock
- ½ cup full cream
- salt and pepper
in a pan add 2 Tbsp of butter and 1 Tbsp oil. Now add the chopped mushrooms and cook until soft, add the fine chopped onion and cook together. Please tell me you agree that the smell of onions cooking can make you hangry as well?? Okay, now add the crushed garlic with a bit of thyme and pepper, stir this constantly until the garlic is fragrant, now transfer your mixture to a plate. Clean the skillet and get ready for the next step.
While I was busy with step one, Anton was busy prepping our Kudu fillets by cutting it into 4 pieces, dried it and seasoned it with salt and pepper.
Place the same pan over medium to high heat and add 2 Tbsp butter along with 1 Tbsp oil. As soon as the butter stopped foaming we added the seasoned fillets. Again we added some thyme to our pan. Use a tong to turn them after about 5 -6 min a side for medium-rare. Please note this depends solely on your oven and your personal taste, don’t over cook just yet as the meat will be placed over heat in a few minutes for a second time. When you have decided this is enough transfer the steaks to the plate with the mushroom mixture.
Impressed yet? Well I am…
I use the same pan every time it makes washing dishes later so much easier and your kitchen, kind of, stays clean during the entire process.
Add your ½cup of red wine and boil until it is reduced by half, scrape the bottom of the pan with a spatula to deglaze the pan. While that is boiling and reducing, start with your stock – just add hot water to the beef stock and the oxtail stock. When your red wine is reduced add 1 ½ cup (this is the total quantity not for both separately) of the stock to the wine and continue to boil. Let the new liquid mixture reduce to about ¾ cup and add the ½cup cream – we added a little bit more for effect, let this cook until the sauce thickens slightly.
When you are happy with the thickness of the sauce place the mushroom mixture and the fillets back into the pan and let it simmer long enough to “re heat” the meat and mushrooms, don’t over cook.
While that simmered away I went about to steam some spinach, added cream cheese because I can, as well as making couscous – boring couscous without spices as the meat and sauce had enough flavour to my liking.
Time to plate up and enjoy!
I have to say this came out better than we thought, can I have a moment for that perfectly cooked fillet, though? The plain couscous was a perfect match to this dish. Thank you Pinterest for the idea and thank you to my favourite human for making it with me – well he did most of the work 😉
Please do try this at home