It’s a well-recognised fact that braaied steak goes well with red wine. What is further undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather good taste. What we’re doing here is combining these universally accepted truths to create something that is, dare we say it, beautiful!
1 kg fillet steak (or slightly bigger)
1 tot of butter
1/2 onion (chopped as finely as you can)
1 Clove of garlic (chopped very finely)
1 teaspoon of fresh thyme leaves
1/2 tot of flour
1 1/2 cups red wine
1/2 cup of beef stock
2 tots of sugar
1 teaspoon of balsamic vinegar
Salt and freshly ground black pepper (optional – to taste)
This recipe works with any cut of meat.
Cook your steak to your preferred doneness.
You can replace the sugar for honey for another flavour profile in your sauce.
