Hammered Beef Fillet with Smoked Mozzarella

Succulent tender fillet swimming in divine juices, dripping with smokey melted mozzarella.

You’re Welcome!

 Ingredients:
1 tsp mixed peppercorns
1 tsp salt
3 cloves garlic
2 full sprigs of fresh rosemary – don’t chop it with a knife!
6 Tbsp olive oil
2 Tbsp white wine vinegar
red chili –to taste
400g beef fillet – finely sliced
200g smoked mozzarella

Method

• Using a mortar and pestle grind the pepper, salt, garlic, chili, and rosemary together. Chopping Rosemary can make it bitter so it is best to crush it. Reserve a little bit of rosemary and chili for later.
• Add the oil and vinegar and grind it a little more. Let it sit for 10 minutes or so.
• Take a plate and cover the bottom with some marinade. Place a slice of fillet between 2 pieces of cling wrap and flatten it with a mallet. Use more of a ‘smearing’ strike – like you are trying to spread it. Once flattened, place the piece of fillet onto the plate and spread a little marinade over it.
• Repeat until you have flattened and marinated each piece. Make sure every little bit gets covered in marinade. Let this soak up the marinade for another 10 minutes or so while you are lighting your PotjieKing.
• Slice the mozzarella thinly and set it aside.
• Pack a single full layer of briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going.
• Place the griddle plate onto the PotjieKing – skottle side up – and let it heat up for couple of minutes .If you don’t have the Alu-alloy double sided griddle then use a thin fast conducting metal pan, such as copper. Cast iron and stainless steel will hold the heat for too long. You need something that will heat quick and cool fast.
• Pour a splash of olive oil onto the skottle and make sure the bottom is covered. Lay single pieces of marinated fillet onto the skottle. 400g will be enough to do 2 rounds so only use half of the fillet and cheese.
• They will cook quickly! So get them on there and lay slices of mozzarella over the top and sprinkle with some rosemary and chili.
• Cover with the dome lid, or a plate if that is all you have, for just a minute or two then, using oven gloves, take the griddle over to your table and serve immediately.

Serve with soft flatbread. Tear pieces off and grab some meat and cheese! This is a fun hands-on meal. The whole family LOVED it. Don’t be shy to get in there and soak up all the juices. The skottle will be empty and wiped clean in minutes.

Enjoy!!

PotjieKing – Feeding Adventure Since 2008