Camembert sirloin steak with onion rings

By admin
22 October 2010

2 sirloin steaks, 200 g each

60 g Camembert cheese, sliced


30 ml Dijon mustard

10 ml soy sauce

10 ml olive oil


25 ml melted butter

15 ml lemon juice or basting sauce of your choice

Cut a horizontal pocket in each steak and stuff it with a slice of Camembert.

Secure the pockets with cocktail sticks.


Mix all the ingredients and brush the steaks with the mixture.


Mix the butter and lemon juice.

Braai the fillet until done to your liking, basting from time to time with the butter and lemon juice mixture or other basting sauce.

Rest for 2 minutes and serve with fried onion rings  (recipe below).

Braai guide (for 3 cm thick steak): rare: 5-6 minutes; medium rare: 7-8 minutes; medium:  8-10 minutes; medium to welldone:  10-11 minutes.


The best-ever fried onion rings.

4 onions, cut into 5 mm thick rings iced water

500 ml self-raising flour

5 ml salt

250 ml cold water

cake flour

oil for deep-frying

salt or flavour enhancer (such as Aromat) to taste

Cover the onion rings with iced water and leave in the fridge for 2 hours.

Combine the self-raising flour and salt and gradually whisk in the cold water to make a smooth batter.

Drain the onion rings and shake off the excess water.

Put a little cake flour in a plastic bag and shake the onion rings in the flour to coat completely.

Heat the oil over medium-high heat.

Dip the onion rings in the batterone by one and fry in the oil until brown.

Drain on paper towels and season with salt or flavour enhancer.

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