2 sirloin steaks, 200 g each
60 g Camembert cheese, sliced
MUSTARD COATING
30 ml Dijon mustard
10 ml soy sauce
10 ml olive oil
BASTING SAUCE
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.
MUSTARD COATING
Mix all the ingredients and brush the steaks with the mixture.
BASTING SAUCE
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.
FRIED ONION RINGS
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.