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Marinated and grilled filet mignon
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 150 minCook 10 minServes 4
Ingredients
- For the filet:
- 4 filet mignon steaks (6 to 8 oz each, 1.5 to 2 inches thick)
- For the South African-style marinade:
- 3 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- For the braai basting sauce:
- 4 tbsp (1/2 stick) unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh thyme leaves
- 1/2 tsp cayenne pepper
- Salt and pepper
Instructions
- 1. Combine all marinade ingredients and whisk well. Add the filets and turn to coat. Marinate for 2 to 4 hours in the refrigerator — no longer, as the acids can begin to break down the texture of filet.
- 2. Remove steaks from the marinade and discard. Pat the steaks lightly with a paper towel to remove excess moisture.
- 3. Bring steaks to room temperature: remove from the refrigerator 30 to 45 minutes before cooking.
- 4. For an authentic braai: prepare hardwood charcoal (braai wood, marula, or similar if available). Wait until the coals are covered in a grey-white ash — the heat should be intense but not flaming.
- 5. Season steaks with a little additional salt and pepper. Place on the hottest part of the braai grid.
- 6. Sear for 2 to 3 minutes per side undisturbed. For filet, medium-rare is the ideal: 130°F internal temperature.
- 7. Melt basting sauce ingredients together in a small pan or directly on the edge of the braai. Brush over the steaks in the final 2 minutes of cooking.
- 8. Remove steaks from the heat. Baste once more with the remaining sauce. Rest for 5 minutes.
- 9. Serve with dauphinoise potatoes and sautéed sweet corn, as per the original 2012 dinner menu.
