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.
For a mouthwatering culinary experience, try this port-smoked fillet recipe. The rich, smoky flavour infused by the port creates a tender and juicy fillet that’s sure to impress. Perfect for a special occasion or weekend dinner, the meat is delicately smoked, allowing the port’s subtle sweetness to balance the savoury richness of the beef.
Pair it with roasted vegetables or a light salad to complement the flavours!
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
