What’s for lunch? How about a port-smoked fillet? Find wood chips for smoking at any garden store. Oak and cherry wood are some of the more popular ones.
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 11⁄4 cup Port
- 2 tbsp chopped origanum
- 1.5 kg beef fillet
- 1 handful smoking wood chips
1. Combine oil, garlic, 1⁄4 cup Port and origanum.
2. Pour over the fillet, and rub it into the meat. Cover and pop in the fridge for 1–2 hours.
3. Heat a pan over a medium-high heat. Sear the fillet for 1–2 minutes on each side, until just browned, to lock in the juices. Place the fillet in a foil roasting tray.
4. Heat up the braai. Combine smoking chips and the remaining port in a bowl. Place the wood chips in a smoker box.
5. Cook the fillet on the braai with the lid closed for 40–45 minutes.
6. Remove and let it rest for 10 minutes before carving.