Fillet Steak Chargrilled on the Braai Served with a Creamy Peppercorn Sauce

Nothing beats a thick, juicy steak chargrilled to perfection on the Braai then smothered in a creamy peppercorn sauce. This is perfect weekend grub, delicious, mouthwatering and quick and easy enough for even the most impromptu gathering.

Level

Beginner

Category

  • Beef
  • Latest

Cuisine

  • South African

Cooking Methods

  • Braai

Ingredients

FILLET STEAK

    800 g fillet steak
    Freshly ground salt and pepper

CREAMY PEPPERCORN SAUCE

    200 ml cream
    150 ml double cream yoghurt
    1 tbsp ground black pepper
    50 g green peppercorns
    1 tsp biltong spice
    1/2 tsp smoked paprika
    1/2 tsp freshly ground salt

Directions

BRAAIED RUMP STEAK

    Prepare a fire with wood, briquettes or charcoal making sure you have enough very hot coals to braai your steak.
    Season your fillet steak with salt and pepper on both sides and place it on the grid of the braai.
    The general rule for a 2.5 cm thick steak, is that if you like it done rare, then you would need to cook it for 1-2 minutes each side, letting it rest for 6-8 minutes.
    For a medium rare steak, cook it for 2-2.5 minutes each side, letting it rest for 4 minutes and for a well done steak, cook it for 4.5 minutes each side, letting it rest for 1 minute.
    If your steak is thicker it will need more cooking time and if it is thinner it will need less cooking time.
    Serve immediately with the creamy peppercorn sauce.

CREAMY PEPPERCORN SAUCE

    Gently heat the cream and yoghurt in a saucepan.
    Bring to a simmer, then stir in the black pepper, green peppercorns, biltong spice and smoked paprika.
    Allow to cook and reduce for 3-5 minutes.
    Season with freshly ground salt, stir, then remove the saucepan from the heat and serve immediately with the chargrilled rump steak.
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