CONTENTS OF THE COOKING KIT:
1Kg Fillet cleaned and vacuumed, mushroom sauce (two people), béarnaise sauce (two people), 20ml brandy, 750ml Cattle Baron Basting Sauce, 100g Seasoning Salt, Starch of your Choice and our Online Cooking Tutorial / Cooking Instructions.
1. Remove the 1kg Fillet from the vacuum packaging.
2 .Next, add some olive oil on the steak and rub evenly and then add seasoning salt all around the steak for flavour.
3. Place steak with oil and seasoning back in fridge to rest overnight before your braai.
4. Just before you are ready to braai you need to warm up the mushroom sauce that came with the kit in a pot until it is smooth and runny. You can add a bit of milk to help with the thinning process. Remove the pot from stove and close the pots lid. Keep one side until ready to serve.
5. Place fillet steak on the grill and turn over on all sides to seal evenly.
6. Cook the steak until you have reached 80% of your temperature of choice.
7. Once almost cooked, remove the fillet steak from the grill, place on a cutting board and slice the fillet into finger thickness medallions but only 3/4 of the way to the bottom leaving the steak still in tact. Let it rest for a minute.
8. Place back on the grill. You can now add your basting that was warmed in the microwave for 30 seconds onto the steak with a basting brush (don't hold back, add enough) and then sprinkle some Cattle Baron Seasoning on again.
9. Turn steak over and repeat the previous step again.
10. Once basting and the steak has been warmed again, you can now remove and get ready for plating. Allow to rest.
11. Place fillet steak onto a plate of choice, preferably something that will hold the sauce and not run of onto the table.
12. Place mushroom sauce in the pot back on the stove to warm up again.
13. Pour brandy that was provided in the cooking kit into a bowl and warm up for 10 seconds. Light it with a lighter and evenly pour over the fillet steak to flambeed.
14. Warm up starch that came with the cooking kit and place in a side dish for service.
15. Take the Cattle Baron Sauce Béarnaise that was provided in the kit warm it up for 10 seconds and start scooping some sauce in-between each medallion slice.
16. Take the warmed mushrooms sauce in the pot and start pouring / scooping it over the fillet interlaced with the Sauce Béarnaise.
17. Garnish the starch and steak with your choice of garnish to finish the dish. I like using pea shoots or flat parsley.
Now the most important part: Eat and enjoy Cattle Baron in your home.
Feel free to watch the cooking video for more clarity CLICK HERE.
Nice to meat you, Franco
2 .Next, add some olive oil on the steak and rub evenly and then add seasoning salt all around the steak for flavour.
3. Place steak with oil and seasoning back in fridge to rest overnight before your braai.
4. Just before you are ready to braai you need to warm up the mushroom sauce that came with the kit in a pot until it is smooth and runny. You can add a bit of milk to help with the thinning process. Remove the pot from stove and close the pots lid. Keep one side until ready to serve.
5. Place fillet steak on the grill and turn over on all sides to seal evenly.
6. Cook the steak until you have reached 80% of your temperature of choice.
7. Once almost cooked, remove the fillet steak from the grill, place on a cutting board and slice the fillet into finger thickness medallions but only 3/4 of the way to the bottom leaving the steak still in tact. Let it rest for a minute.
8. Place back on the grill. You can now add your basting that was warmed in the microwave for 30 seconds onto the steak with a basting brush (don't hold back, add enough) and then sprinkle some Cattle Baron Seasoning on again.
9. Turn steak over and repeat the previous step again.
10. Once basting and the steak has been warmed again, you can now remove and get ready for plating. Allow to rest.
11. Place fillet steak onto a plate of choice, preferably something that will hold the sauce and not run of onto the table.
12. Place mushroom sauce in the pot back on the stove to warm up again.
13. Pour brandy that was provided in the cooking kit into a bowl and warm up for 10 seconds. Light it with a lighter and evenly pour over the fillet steak to flambeed.
14. Warm up starch that came with the cooking kit and place in a side dish for service.
15. Take the Cattle Baron Sauce Béarnaise that was provided in the kit warm it up for 10 seconds and start scooping some sauce in-between each medallion slice.
16. Take the warmed mushrooms sauce in the pot and start pouring / scooping it over the fillet interlaced with the Sauce Béarnaise.
17. Garnish the starch and steak with your choice of garnish to finish the dish. I like using pea shoots or flat parsley.
Now the most important part: Eat and enjoy Cattle Baron in your home.
Feel free to watch the cooking video for more clarity CLICK HERE.
Nice to meat you, Franco
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