Everyday is braai day at our house and on today’s menu is tender butterfly braaied beef fillet topped with Habanero Compound Butter made with Oom Jussie’s Habanero sauce! YUMM!
As you probably already know, my friend and amazing musician Justin Serrao recently started a new venture, Oom Jussie’s Chilli Sousie. You should seriously check it out! The original range of sauces comprises Jalapeno, Green Chilli, Red Chilli, Red Sousie and Habanero. You might recall that a couple of weeks ago we made Spicy Braaied Chicken Wings with the Red Sousie and damn, it was SO delicious!
Today however, the star of our braai is the Habanero compound butter infused with Oom Jussie’s Chillie Sousie Habanero sauce, garlic and fresh herbs! The Habanero sauce itself is nice and spicy (I would say a 7 on a scale of 1 to 10), garlicy and a little smoky. The smokiness inspired me to braai! (As if I need an excuse!)
THE HABANERO COMPOUND BUTTER
I always try to use the best and freshest ingredients because the better and fresher your ingredients, the better and more delicious your end result will be.
The habanero compound butter is super easy to make! You will need butter, fresh Italian parsley, garlic, lime, salt and pepper, it’s as simple as that!
I combined all my ingredients in my Kenwood food processor but you can just as easily prepare all the ingredients by hand if you don’t have a food processor. It’s as easy as 1, 2, 3… literally!
- Chop the parsley and garlic finely
- Place the softened butter, chopped parsley and garlic, generous amounts of salt and freshly ground pepper, a squeeze of lime juice and the Habanero sauce in a bowl and combine well using a fork
- Scoop the butter onto a sheet of plastic wrap, roll into a sausage and refrigerate for an hour
You can also place the butter into a small bowl if you prefer!
THE BRAAIED BEEF FILLET
Beef fillet is my favourite cut of beef because it is so tender and delicious. It is lean in fat but not as flavourful as say rump or sirloin which contains more fat. That is why I like a sauce, compound butter or crust to give my fillet a little bit of added flavour.
I usually butterfly my fillet as I prefer it done rare and the larger cooking surface ensures that it cooks evenly and perfectly.
One of these days I will show you exactly how to break down a whole beef fillet. Stay tuned!
I season my fillet with Maldon sea salt, freshly ground black pepper and extra virgin olive oil only.
As I have mentioned, I prefer my fillet done rare but you can have it any which way you like it! I do however suggest that you don’t have it done more than medium. But that’s a topic for another day!
My husband is, in my humble opinion, a grill master and I leave the braaing to him! My mouth is literally watering!
LET’S EAT!
Finally!
There you have it! Delicious and tender braaied beef fillet with habanero compound butter, just the way I like it!
Habanero Compound Butter
Ingredients
- 150 g Butter softened, not melted
- 3 cloves Garlic
- 1 bunch Italian Parsley
- 2 tbsp Habanero Sauce
- 1 Lime
- Maldon Sea Salt
- Black Pepper
Instructions
- Chop the parsley finely
- Chop the garlic finely
- Mix the softened butter, parsley, garlic, salt and pepper in a bowl with a fork
- Add a squeeze of lime and combine well
- Scoop all the butter onto the centre of a sheet of plastic wrap
- Carefully roll the butter into a sausage inside the plastic wrap
- Refrigerate for an hour before use
Photos: Blanc Canvas Photography
