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A kuier with some friends

"kuier" - The colloquial Afrikaans word for partying/socialising... it literally translates to "visit".

I met the owners of Riviera meat market at a social at their restaurant 1892 Sinkhuis, which happens to be one of the oldest, still operational pubs/restaurants, in Pretoria. We got along like a house on fire and as one does after a few beers, decided we needed to meet up for a "kuier"/braai. Another beer or two later, and we decided to shoot an episode of BraaiBoy TV at their butchery... and as a bonus they would offer fillet on special for anyone that saw the episode... so if you're in the area, pop on over to them and get your hands on the cheapest fillet currently on offer in Pretoria.

A tender beef fillet

A fillet is not a very hardworking muscle, and as such it's very tender when we cook it. The downside to that though is that it's also not as full of flavour as other cuts. A brisket for example comes from the chest area and from muscles that do a LOT of work... as a result they are much more suited to low-and-slow cooking methods (but are packed with flavour).

That doesn't mean I don't like a fillet, it's just that I would almost never do it using just olive oil, salt & pepper on the braai like I would a rump steak for example.

Something special with a fillet on special

The easiest way to give a fillet some delicious flavour is to stuff it. In this episode I make a pocket in the one half and butterfly the other... both options work equally well, but you'll generally experience less loss of your filling when you create a pocket as the sides are still sealed.

Check out the video for a very easy to make creamy brandy sauce. Essentially just Onions, Mushrooms, Crème fraîche and of course a South African 'trademark: brandy.

THANK YOU Jimmy's Sauces & Riviera meat market

I'd like to give a huge shoutout to Riviera meat market (not only for hooking me up with some top quality fillet, but for the lekker after-party at Sinkhuis afterwards ;-))... MWAH - connect with them on Facebook over here: https://www.facebook.com/rivieravleismark/

And of course a huge shoutout to Jimmy's Sauces for sponsoring this episode as well.
P.S. In case you didn't know, Jimmy's also sponsors the weekly MeatyMondays competition on my blog and he pays for all the cash/steem prizes and upvotes that you get there... please check it out and show some love to him as well: https://jimmysauces.co.za/

Do you have any recipes or ideas that you would like to see me try out? Let me know in the comments below and if I use your idea there will be a reward in it for you. I don't know what that reward is just yet... but there will be a reward, and it will be cool (public high-5's are cool, right?) ;-)

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