Chilli Larded Fillet, with Ginger and All Spice Pronto
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | KNORR Tomato Pronto 6 x 2kg |
| 25.00 | g | ROBERTSONS Ginger 6 x 700g |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 1.00 | kg | Beef, fillet of |
| 20.00 | g | Chilli peppers, fresh |
| 25.00 | g | All spice |
| 20.00 | g | Robertsons Veggie Seasoning |
| 5.00 | g | Garlic flakes |
| 3.00 | g | ROBERTSONS Barbecue Spice 6 x 1kg |
Preparation
1. To make sauce, add all spice and ginger to the pronto.
2. Simmer and reduce to half, then add classique and reduce to half again.
3. Freeze the chilli. Once frozen push through the fillet. Season with all remaining spices.
4. Saute fillet on all sides, then bake in oven fo 5-10 minutes at 160C.
5. To plate, pour sauce onto the plate and place fillet over the sauce.
6. Serve with chick pea fritters.
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