Wednesday, 18 January 2012

Fillet and honey starter

Fillet and honey

Take one fair sized fillet nicely ripened- about 400grams
One bottle of honey - 340ml

Rub the fillet in with some coarse salt and a little black pepper and let it lie for about half an hour.
Now pour the honey over the fillet and let it lie in the honey for 4 to 5 hours - turn the fillet every so often to keep it coated

One hot fire required - the coals must still make little flames.
Put the fillet on the fire and as it goes "shhsssss" turn it and "paint" with the honey left in the dish
Turn immediately and paint
Carry on until all the honey is gone

Now cut the fillet in 38 specials - 38mm thick slices and quickly seal the flat sides

Serve hot

The honey will make a blackened crust on the outside and the fillet will still be rare to medium rare inside
You can also make little incisions before hand and stuff the fillet with garlic or other herbs and spices of your choice.

It is very important to serve this hot - best is to treat it as a "ma-tjontjaan" and eat it off the fire as a starter.