CHARGRILLED FILLET STEAK SERVED WITH A CREAMY PEPPERCORN SAUCE

'--BRAAIED RUMP STEAK:

Prepare a fire with wood, briquettes or charcoal making sure you have enough very hot coals to braai your steak. Season your fillet steak with salt and pepper on both sides and place it on the grid of the braai.

The general rule for a 2.5 cm thick steak, is that if you like it done rare, then you would need to cook it for 1-2 minutes each side, letting it rest for 6-8 minutes. For a medium rare steak, cook it for 2-2.5 minutes each side, letting it rest for 4 minutes and for a well done steak, cook it for 4.5 minutes each side, letting it rest for 1 minute. If your steak is thicker it will need more cooking time and if it is thinner it will need less cooking time.

Serve immediately with the creamy peppercorn sauce.

Gently heat the cream and yoghurt in a saucepan. Bring to a simmer, then stir in the black pepper, green peppercorns, biltong spice and smoked paprika. Allow to cook and reduce for 3-5 minutes. Season with freshly ground salt, stir, then remove the saucepan from the heat and serve immediately with the chargrilled rump steak.