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Easy
By Jean Nel
Published 2014
This beef fillet is ready when you are... braai it in advance and let it rest before slicing it.
Cut the garlic into thin slivers. Make incisions all over the beef and put slivered garlic into the incisions. Put the beef fillet in a bowl and pour sherry, wine and balsamic over it. Add bay leaves. Cover and marinate, refrigerated, for a few hours. Turn the beef every hour. Remove from the fridge 1 hour before braaing. Drain from sherry-wine marinade. Discard bay leaves.
Place beef f