Recipe: Braaied Biltong-spiced Beef Fillet
This is a perfect crowd-pleaser – it beautifully combines a melt-in-the-mouth premium cut with the nostalgic, bold flavors of a classic braai and traditional biltong.
INGREDIENTS
The Fillet:
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- 1.2 kg to 1.5 kg whole beef fillet (silverskin removed)
- 3 tbsp olive oil
- 2 tbsp coarse sea salt
- 2 tbsp freshly ground black pepper
- 1 tbsp coriander seeds, lightly crushed
- 1 tbsp biltong spice (or use a traditional braai salt)
The Biltong Cream Sauce:
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- 250 ml fresh cream
- 50 g butter
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp finely grated dry biltong
- 1 tsp garlic, finely minced
- a pinch of smoked paprika
METHOD
- Prep the Meat: Remove the fillet from the fridge about 30 minutes before cooking so it comes to room temperature. Rub generously with olive oil.
- Make the Rub: In a pestle and mortar, crush the coarse salt, black pepper, and coriander seeds. Mix with the biltong spice and press this flavorful crust all over the meat.
- The Braai: Prepare a grid over hot, glowing hardwood coals. Sear the fillet over direct heat for about 2–3 minutes per side until a deep, dark, caramelized crust forms.
- Resting: Remove the fillet from the fire, wrap loosely in heavy-duty aluminum foil, and leave it to rest for 10–15 minutes. This retains the juice and gets you a perfect pink, medium-rare center.
- The Sauce: While the meat rests, melt the butter in a pan over medium heat. Add the garlic and fry gently for 1 minute. Add the mustard, Worcestershire sauce, and cream. Let it simmer for 3–4 minutes until slightly thickened. Stir in the grated biltong and paprika at the very end.
- Serve: Slice the rested fillet into thick medallions and spoon the warm biltong cream sauce generously over the top. Serve alongside classic sides like creamy mieliepap or a cheesy butternut bake.