Port-smoked fillet

What’s for lunch? How about a port-smoked fillet? Find wood chips for smoking at any garden store. Oak and cherry wood are some of the more popular ones. INGREDIENTS 2 tbsp olive oil 2 garlic cloves, minced 11⁄4 cup Port 2 tbsp chopped origanum 1.5 kg beef fillet 1 handful smoking wood chips METHOD 1. Combine oil, garlic, 1⁄4 cup Port and origanum. 2. Pour over the fillet, and rub it into the meat. Cover and pop in the fridge for 1–2 hours. 3. Heat a pan over a medium-high heat. Sear the fillet for 1–2 minutes on each side, until just browned, to lock in the juices. Place the fillet in a foil roasting tray. 4. Heat up the braai. Combine smoking chips and the remaining port in a bowl. Place the wood chips in a smoker box. 5. Cook the fillet on the braai with the lid closed for 40–45 minutes. 6. Remove and let it rest for 10 minutes before carving. Serves 6–8 ALSO SEE GRILLED STEAK WITH GRAPES RECIPE  Grilled steak with roasted grapes   More From FHE:Best braai side ideas for your next braai8 Braai salad ideasThe ultimate starter “101” guideThe best collection of bread recipes on the Internet…CHEF HUGO UYS’ 5 BEST [OF NEW YORK] – February 2019Peach and toffee croquemboucheWeekly menu: … Continue reading Port-smoked fillet