4 tenderloin steaks
1 tsp kosher salt
2 tsp tri peppercorns (crushed)
2 tblsp Worcestershire sauce
1 tsp crushed garlic
1 tsp smoked paprika
Press into steaks and leave to marinate for 30 minutes
Grill on cast iron griddle pan for 4 minutes a side
BILTONG AND BLUE CHEESE SAUCE
100 gr BBQ biltong
100 gr blue cheese
5 tblsp butter
5 tblsp flour
250 ml cream
1 tsp black pepper
Add biltong to food process and process till crumbled.
Melt butter in saucepan and add flour.
Stir 2 minutes till golden. Add fresh cream and whisk until thick.
Add biltong and crumble in blue cheese.
Add pepper and stir till cheese is melted. If it’s too thick add some milk.
Slice onions into thick rings. Sprinkle with a little flour.
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp paprika
Enough cold beer (or soda water) to make a smooth batter
Dip onion rings in batter, shake off excess batter, coat in bread crumbs and deep fry in hot oil till golden. Drain in colander.
Prepared, tried and tested by: Melanie Kramar
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