Prawns & Beef Fillet
Surf & Turf
- 1 Whole Beef Fillet
- 1,5 kg of Tiger Prawns
- BraaiZeit “Boerewors in a Bag” Rub
- BraaiZeit China Rub
- Good Olive Oil
- BraaiZeit Creamy Peri-peri Sauce
- BraaiZeit Garlic & Rosemary Oil
- Sea salt and Black Pepper
Clean your prawns by cutting them open along the back and removing the vein. Then split your prawns into 2 bowls and marinade liberally – one with the BZ Creamy Peri-peri sauce and the other with the BZ Garlic & Rosemary oil. Cover and put in the fridge.
- Clean your fillet by removing the silver skin. I also like to make sure the fillet is clean and there are not any ragged pieces on the sides – remember, your guests eat with their eyes too!
- Rub some olive oil all over the fillet and then add both the BZ “Boerewors in a Bag”- and the BZ China Rub.
- Cover liberally and form a crust around the whole fillet.
- Place in a container, close and refrigerate.
Pro Tip: Make sure you marinade both the meat and the prawns for at least 6 hours, but preferably overnight. Remember you are going to braai the fillet whole and you need the spices to draw into the meat to give that bland fillet some flavour!
- Take your meat and prawns out of the fridge at least an hour before you plan on braaiing them.
- Make a medium-hot fire and sear the fillet on the outside while the fire is nice and hot.
Pro Tip: Be careful not to burn the spices! You want the meat to caramelize and form a crispy, delicious barrier. However, burning the spices will ruin the meat and add a bitter taste. If necessary, forget the golden rule of not turning your meat too often. Rather turn it, than burn it…
- Once the meat has caramelized, move it to medium heat and measure the internal temperature. Yes, the pros can do it by gauging the “bounce rate”, but a whole fillet is a different kettle of fish. Put your ego in your pocket and rather use a temperature probe before you ruin a great piece of meat. You are looking for 58C for Rare, 60-65C for medium rare. Remove from fire and let it rest while you braai the prawns.
- Reheat your Green Peppercorn sauce on the fire about 10 minutes before you serve this feast.
- Prepare and get your prawns ready in advance as they only take about 4 minutes to make (depending on how hot your fire is). Place the all the prawns on a medium hot fire. Leave for roughly 2 minutes and then turn for another 2 minutes.
Pro Tip: The prawns are ready the moment the shell turns a bright pink, and the meat is not semi-translucent anymore. Do NOT overcook the prawns. If they are bright pink and difficult to remove from the shell, then you overcooked them.
- Place the meat and the prawns in separate serving dishes and serve with veggies of your choice
- Madagascan Green Peppercorn Sauce
- 5 Tbsp Green Peppercorns
- 1 Tbsp Butter
- 50 ml Brandy or Cognac
- 400ml Cream
- 2 Tbsp Dijon Mustard
- 2 Tbsp Lime juice
- Salt & Pepper to taste
- Make a medium fire and place your cast iron saucepan on the fire to heat up while you prepare the ingredients.
- Crush 3Tbsp of the Green Peppercorns using a Pestle & Mortar & keep 2 Tbsp whole.
- Melt the butter in the saucepan and then sauté both the crushed and uncrushed Green Peppercorns in the butter for about 3 minutes.
- Add the Brandy or Cognac and cook for another minute.
Pro Tip: If you don’t want any alcohol in your sauce, or you want to impress your guests with a fire show, flambé your sauce now.
- Now add all the other ingredients and keep stirring until the sauce starts cooking. The moment it starts boiling, the sauce is ready.
- Remove from the heat. You can do this before and just reheat before you serve.
Pro Tip: Do not let the sauce boil for too long as this will cause the cream to split.
- Serve with medium-rare beef and enjoy!