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| Estimated Times |
Preparation time: 180
Cooking time: 50
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Ingredients
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servings
| 800 | g | Beef fillet |
| 3 | tbsp | Muscovado sugar ~33.8 g |
| 2 | tbsp | Sweet chilli sauce ~30 g |
| 10 | clove(s) | Garlic ~30 g |
| 2 | tsp | Sea salt ~11 g |
| 125 | g | Mushrooms |
| 2 | pcs. | Red onion(s) ~150 g |
| 1 | pcs. | Green bell pepper ~120 g |
| 100 | g | Cherry tomatoes |
| 0.5 | pcs. | Courgette (Squash) ~150 g |
| 800 | g | Baby potatoes |
| 1 | pcs. | Beef stock cube ~10 g |
| 2 | dl | Red wine ~200 g |
| 2 | tbsp | Redcurrant jelly ~30 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 3 | tbsp | Wheat flour ~27 g |
| 2 | tsp | Food colouring ~10 g |
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Intro
Metal skewers should be used for this recipe. If using wooden skewers, they should be soaked in water for approx. 30 minutes before use.
Directions
Trim the meat by removing the sinews and place the beef fillet in a large freezer bag. (It should be possible to close the bag) Leave the meat to infuse for at least 3 hours.
Make a marinade out of the sugar and equal parts chilli sauce and water. Crush 1/5 of the garlic and add to the marinade, together with the salt. Pour the marinade into the freezer bag and seal so that there is no air in the bag. Place in the fridge.
Rinse the vegetables and roughly chop the pepper and courgette, quarter the red onion and mushrooms and peel the garlic. Alternately thread the vegetables onto the skewers.
Prepare the potatoes for cooking.
Remove the meat from the bag, putting the marinade to one side. Brown the meat on all sides over direct heat. Then grill over indirect heat for approx. 30 minutes per kg or according to the instructions on the packaging. Frequently brush the meat with the marinade from the freezer bag. Remove the meat from the grill and allow to rest in foil for 20 minutes.
Boil the potatoes until tender whilst grilling the vegetable skewers for approx. 10 minutes over indirect heat.
In a saucepan, bring 3 dl. water per stock cube and the red wine to the boil. Add flour mixed with a little water to the sauce to thicken until it has the right consistency. Add colouring and redcurrant jelly, salt and pepper to taste. You could add some of the juice from the foil containing the meat.
Cut the meat into thin slices and serve with the potatoes, vegetable skewers and red wine sauce.
Tip
The beef fillet is best if allowed to infuse in the marinade for 24 hours, and should be left to infuse for no less than 3 hours.
Nutritional data
636 Kcal Per Serving
F: 14 g, P: 48 g, C: 73 g, DF: 6 g
2,542 Kcal (97 Kcal/100 g)
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