DUKKAH-CRUSTED FILLET WITH BONE MARROW BUTTER
DUKKAH-CRUSTED FILLET WITH BONE MARROW BUTTER
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If you’re looking for a super – tender steak, with tasty butter and a nutty crust, this is the recipe.
Made with a rich bone marrow butter then rolled in dukkah – we guarantee that you will love it…
What you’ll love: Dukkah is one of those magical ingredients that can make anything tasty and it’s super easy to make.
Made with a rich bone marrow butter then rolled in dukkah – we guarantee that you will love it…
What you’ll love: Dukkah is one of those magical ingredients that can make anything tasty and it’s super easy to make.
Persons
5
Cook Time
50 minutes
Total Time
50 minutes
Ingredients
- What you will need:
- 1,8kg CHALMAR beef fillet, whole
- Avocado oil
- Sea salt and freshly ground pepper
- Store – bought dukkah, or homemade dukkah (see Recipe*)
- The bone marrow butter:
- 8 short marrow bones
- Sea salt and freshly ground pepper
- 30 ml Of avocado oil
- 100g Butter
- Handful of fresh thyme, chopped
- Handful of fresh flat – leaf parsley, chopped
- Handful of chopped fresh chives
Instructions
- Method:
- How to make the butter:
- Preheat the oven to 200’C.
- Season the marrow bones and drizzle with oil. Roast them in the oven for 20 minutes. Put the soft marrow into a small pot and add the butter.
- Simmer over medium heat until the marrow has rendered down. Stir in all the herbs. Season to taste.
- How to make the fillet:
- Fillet cooks best on a braai with a domed lid (Weber).
- Rub the fillet with avocado oil and season with salt and pepper. Braai the fillet over a hot fire for 2-21/2 minutes (Fillet normally has three sides)
- Cook for 40 minutes more
- on cooler coals (lid closed of Weber) or to your liking.
- Let the fillet rest for 10 minutes, paint with warm bone marrow butter.
- Sprinkle the dukkah on a wooden board. Roll the fillet in the mixture. Thinly slice the fillet and serve with extra bone marrow butter and dukkah for dunking.
Notes
Chalmar Farm Kitchen advice:
Cooking Temperatures for Beef:
Rare: 50-55 °C Internal appearance very red; very moist with warm juices.
Medium-rare: 55-60 °C Internal appearance lighter red; very moist with warm juices.
Medium (with a touch of pink): 60-65 °C Internal appearance pink-red colour; moist with clear pink juice.
Well-done: 65-75 °C Internal appearance no pink or red, slightly moist with clear juices
*Dukkah
What you’ll need:
- 125 ml Raw pistachios
- 125 ml Raw cashews
- 125 ml Sesame seeds
- 60 ml Coriander seeds
- 15 ml Cumin seeds
- 15 Crushed chillies (add less if you want less heat)
- 15 Smoked paprika
- Freshly ground salt flakes to taste
- Freshly ground black pepper to taste
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