• 1 fillet beef approx 3 kg
  • 5 onions cut into slices
  • 2 carrots cut into rings approx 1 cm deep
  • 1 red pepper diced into large chunks, 1 green pepper diced into chunks
  • 5 spring onions sliced
  • 1 leek sliced
  • 1 tsp cumin
  • 1 head of garlic
  • 1/4 cup (approx 60 ml) Worcester sauce
  • 10 tsp of oil (4 for frying fillet)
  • 1 litre of dry white wine


  • STEP 1
    Preperation. Put the onions, carrots, peppers, spring onions, cumin and garlic into a large pan and place the beef fillet on top. Pour over 4 tsp oil and the worcester sauce. Leave to marinade at least 12 hours or overnight in the fridge.
  • STEP 2
    Take out the beef, reserving the marinade liquid and vegetables and place into a deep frying pan or saucepan with 6 tsp of oil. Seal the beef on all sides until it is a dark brown (almost black) in colour. Add the marinade liquid, the vegetables, the white wine to the pan and add salt and pepper to taste. Cook uncovered on a low heat for about 4 hours.
  • STEP 3
    Remove the beef and cut into slices approx 1 cm wide. Strain the gravy and serve over the beef.

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