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  • Beef Fillet 800.0 g
  • Streaky bacon 250.0 g


  • Red onions (finely diced) 90.0 g
  • Brown sugar 20.0 ml
  • Lime juice 40.0 ml
  • Robertsons Paprika
    Robertsons Paprika
    1.0 g
    Added to cart: Robertsons Paprika
  • Red pepper (cubed) 60.0 g
  • 40 g Orange segments (cut into small cubes)
  • Parsley (finely chopped) 6.0 g

Biltong Mayo

  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    2.0 g
    Added to cart: Robertsons Barbecue Spice
  • Hellmann's Original Mayonnaise 3.57kg
    Hellmann's Original Mayonnaise 3.57kg
    60.0 ml
    Added to cart: Hellmann's Original Mayonnaise 3.57kg
  • 2 g Biltong powder

Orange Zest Crumb

  • Orange zest 5.0 g
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    10.0 g
    Added to cart: Robertsons Chip & Potato Seasoning
  • Parsley (finely chopped)

Chickpea Puree

  • Onions (roughly chopped) 56.0 g
  • Tomatoes (finely diced) 50.0 g
  • 250 g Chickpeas
  • Robertsons Steak & Chops Spice
    Robertsons Steak & Chops Spice
    5.0 g
    Added to cart: Robertsons Steak & Chops Spice
  • 3 g Coriander (chopped)
  • 2 g Garlic (crushed)
  • Lime juice


  1. Beef

    • Wrap the bacon around the fillet. Tightly cling film in a sausage shape and chill in the fridge for 3 hours. Remove cling film and seal the fillet in a pan. Place in a roasting pan and cook until medium rare.
  2. Salsa

    • In a bowl, add red onion, brown sugar, lime juice andRobertsons Paprika, mix and allow to cure for 10 min. Mix in the rest of the ingredients, strain and set aside.
  3. Biltong Mayo

    • Combine all ingredients, mix well and set aside.
  4. Orange Zest Crumb

    • Mix orange zest,Robertsons Chip &Potato Seasoning and parsley.
  5. Chickpea Puree

    • In a pot, fry the onion in a little oil until soft. Add in the tomatoes and chickpeas and cook for 2 min. Add the Robertsons Chip & Potato Spice, coriander and garlic. Blend with a stick blender and add the lime juice.

    To Plate:

    • Place the fillet on the plate along with a quenelle of chickpea purée. Nestle a little salsa alongside the fillet and pipe 3 drops of biltong mayo on the plate. Garnish with micro herbs, beetroot shavings and orange zest crumb