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.
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.
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.
Cooking Temperatures for Beef:
50-55 °C) Internal appearance very red; very moist with warm juices.
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.
65-75 °C Internal appearance no pink or red, slightly moist with clear juices
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
In a dry frying pan, roast the nuts and seeds separately.
Allow them to cool slightly and crush.
Combine the nuts and seeds with remaining ingredients. Sprinkle the dukkha over anything.