- Use super fillet and cut into pieces approx. 50 mm thick. You can butterfly the steaks at this stage should you wish.
- Pound meat flatter with a meat pallet. Sprinkle meat liberally with white pepper as well as a little salt.
- Use 250 ml butter and heat slowly in braaiplate until fully melted.
- Heat the other side of your braai until the fire is warm enough for steaks.
- Put meat in buttered wine mixture and cook until sealed (3-4 min.)
- Transfer meat to open V-groove grills and baste with 1 part oil and 2 parts Worcestersauce until 70% cooked.
While meat is grilling on V-grooves:
- Pour 250 ml cream onto butter and wine mixture and heat slowly.
- Grind extra black pepper into sauce, return meat to pan and serve.