When cooking any type of red meat, the most important things to remember are:
- the meat must be at room temperature before you cook it, in order to maximise tenderness.
- after cooking, before slicing, the meat must be left to rest for half of the cooking time.
Baste the fillet with olive oil, crushed sea salt and cracked black pepper. Just enough to rub all over the meat (your hands work best for this part). Leave it for at least half an hour, at room temperature.
Heat up a griddle pan or a griddle braai until it has reached a medium heat. Brush on enough coconut oil to prevent sticking. Place the meat on the griddle and cook it for about five minutes. Turn the meat once to cook the other side (the fewer times you turn it, the juicier it will be). Cook the meat until it is done to your preference. Remove from the heat and allow to rest!
In a wok, heat a splash of olive oil. Into the olive oil, add a generous handful of mixed nuts and fry until golden. Remove and save for later.
In the same wok add a little more oil, and then fry slices of onion together with some fresh rosemary needles until the onion is golden brown. Remove and save for later too.
To make the stir fry: chop up cabbage, onion, julienned carrots, butternut, mixed peppers and mixed sprouts. You can use a pre-mixed stir fry packet or make it yourself. Fry this in a little olive oil together with some crushed ginger, sweet thick soya sauce and salt to taste.
To make the blue cheese sauce, on a low-medium stove, heat about 100ml of fresh cream and a splash of brandy or sherry with a few chunks of smelly blue cheese. Let it bubble slowly until it thickens a bit.
To serve, sprinkle the nuts on top of the stir fry. Slice the meat into 1cm slices and drizzle the cheese sauce on top. Finish off with the onions and enjoy...
