1,5kg Beef Fillet

Salt and freshly ground black pepper, to taste

125ml (½ cup) Olive oil

45ml (3 tbsp.) Wholegrain Dijon mustard

Tomato Salsa

1 Red onion, sliced

1 x 400g Tin chopped tomatoes

2,5ml (½ tsp) Sugar

80ml (1/3 cup) Water

4 Red peppers, seeded and chopped

4 Yellow peppers, seeded and chopped

4 Green peppers, seeded and chopped

2 Red onions cut into wedges

10 Garlic cloves

125ml (½ cup) Olive oil

Salt and freshly ground black pepper, to taste

Olive Croutes

1 Ciabatta loaf

125ml (½ cup) Olive oil

100g Black olives, pitted

80ml (1/3 cup) Pine nuts, toasted

200g Feta, crumbled



1. To prepare the Fillet - season, pour over the olive oil and mustard and marinate overnight in the fridge.

2. For the tomato salsa, combine the ingredients in a pot, bring to the boil and simmer uncovered until the mixture begins to thicken.

3. Place the peppers, onion and garlic in a frying pan, drizzle with the olive oil, season and set aside.

4. Prepare the braai. Place the fillet on the braai as well as the frying pan with the vegetables and cook until both are done to your liking.

5. For the olive croutes, halve the ciabatta lengthways and cut into thick wedges.

6. Brush with a little of the olive oil and place on the braai to toast.

7. Place the rest of the olive oil with the olives in a food processor - or use a hand blender - and pulse to make olive paste (tapenade). Spread this on the toasted ciabatta.

8. To serve, slice the fillet and arrange on a plate with the vegetable mixture and croutes, topped with the pine nuts and feta.

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