Fillet has always been my favourite beef cut and braaing it whole just makes it so much better.
- 1 x whole beef fillet (I prefer the vacuum packed ones from Karan Beef which we can buy from our local butcher)
- Olive oil to coat the fillet
- Ina Paarman Braai and Grill Seasoning
- Balsamic Vinegar
You can remove the white sinew by starting from the left hand side where it is thin and insert a nice sharp knife just under the sinew and pull to the right.
DO NOT start at the right end since it will tear into the meat.
About two hours before you start braaing coat the fillet in olive oil and let it rest.
Just before you start braaing it you can season it with the Braai and Grill seasoning.
Prepare your braai (I use my own custom built weber type braai) and yes I prefer a wood fire to charcoal or brickets.
Once ready braai the whole fillet very slowly for about 1-1.5 hours until it is nicely golden brown on the outside.
The thin pieces will be well done and the thick side will be medium to rare.
This allows you to treat everyone as there are always someone who wants his well done.
Once it is cooked to your liking remove from the coals and cut the fillet into medallions.
Coat the open cut sides of the medallions with Braai and Grill seasoning and finally add a dash of Balsamic Vinegar.
Return the medallions to the coals and briefly just seal them on the open cut sides to keep all the juices and flavours inside.
Let the fillet rest in a skillet for a few minutes before serving.