1.5k g fillet, cut into medallions, 4cm thick
2 cloves of fresh garlic
1 small bunch of fresh thyme
1 fresh lemon
400 g mushrooms of your choice, thick diced
100 ml fresh cream
50 g butter
30 ml brandy
50 ml olive oil
Salt and pepper, to taste
- In a wide, shallow dish, mix the olive oil, freshly crushed garlic, ground black pepper, fresh thyme leaves, and the juice of half a lemon.
- Blend until the lemon and the oil emulsify.
- Place the fillet medallions in this mixture and refrigerate overnight.
- Preheat your gas braai to searing hot.
- Place the medallions on the preheated braai, and season only with black pepper and coarse salt.
- Braai guide: For Rare: 8 - 10 minutes · For Medium Rare: 10 - 12 minutes
- Remove from the heat and allow to rest for 2 minutes.
- In your cast iron pan on medium heat, melt the butter and add the 2 bruised garlic cloves and a tablespoon of fresh thyme
- Add the diced mushrooms and cook.
- Remove the garlic cloves.
- Turn up the heat and add the brandy.
- Tilt the pan to the flame so that the brandy catches alight.
- Once the alcohol has burnt off, and the flames have gone out, add the cream.
- Season with salt and pepper.
MEGAMASTER RECIPE TIPS
Be careful not to overcook your mushrooms. They should be firm but cooked.
Don't buy pre-packed medallions. Instead ask your butcher for a full fillet and have him cut it.
Fillet is always best complemented with a good bottle of red wine.