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Written by Gourmet up you next Steak Braai with this Fillet Steak with Cherry, Port & Thyme Sauce Recipe from Jamie Purviance, author of Weber’s Way to Grill.
This recipe is all about the sauce which will really spruce up you steaks, gourmet style.
More: Braai Recipes | Steak Braai Recipes | How to Braai Steaks
Fillet Steak Braai Recipe with a Cherry, Port & Thyme Sauce | Jamie Purviance
Fillet Steak Braai Recipe with a Cherry, Port & Thyme Sauce,
Serving: 4 | Prep: 10 min | Cooking: 20 min
Ingredients:
| Fillet Steaks | 4 | ||
| Olive Oil | |||
| Thyme | 2 | tablespoons | |
| Salt & Pepper | |||
| Butter | 5 | tablespoons | unsalted |
| Shallots | 1/2 | cup | chopped |
| Dried Cherries | 3/4 | cup | |
| Port | 3/4 | cup | |
| Fresh Cherries | 350 | g | |
| Beef Stock | 3/4 | cup |
Method:
For the Fillet Steaks:
1 . Season with salt & pepper
2 . Brush with a little olive oil
For the Cherry Port Sauce:
1 . Sauté the shallots, soft and translucent
2 . Add the thyme
3 . Add the dried cherries and the port
4 . Reduce by half
5 . Pour in the beef stock and the fresh cherries
6 . Reduce by half and set aside
For the steaks:
1 . Place the fillet steaks on the braai on a high heat and sear 3-4 minutes each way with the lid on.
2 . Reomve and rest while you finish the sauce
To finish the Cherry Port & Thyme Sauce:
1 . Place back on a low heat
2 . Season with salt
3 . Add the butter, a little at a time so that it does not separate
4 . Bring to a gentle simmer and serve
For the Fillet Steaks:
1 . Season with salt & pepper
2 . Brush with a little olive oil
For the Cherry Port Sauce:
1 . Sauté the shallots, soft and translucent
2 . Add the thyme
3 . Add the dried cherries and the port
4 . Reduce by half
5 . Pour in the beef stock and the fresh cherries
6 . Reduce by half and set aside
For the steaks:
1 . Place the fillet steaks on the braai on a high heat and sear 3-4 minutes each way with the lid on.
2 . Reomve and rest while you finish the sauce
To finish the Cherry Port & Thyme Sauce:
1 . Place back on a low heat
2 . Season with salt
3 . Add the butter, a little at a time so that it does not separate
4 . Bring to a gentle simmer and serve
