Braai Scotch Fillet with Braai Sauce


Nec timeo, nec sperno
Staff member
  • 4 Scotch fillet steaks - (T-Bone can be used)
  • 1/2 cup tomato sauce
  • 1/4 cup worcestershire sauce
  • 1 tablespoon hot chutney
  • 1 teaspoon dry mustard
  • 1/2 cup vinegar
  • 1 tablespoon cooking oil
  • 1 clove garlic crushed
  • 1 tablespoon brown sugar
  • 1/2 cup cream
Slash the fat edges of the steak. Mix all ingredients for the sauce but the cream and marinate steaks for about 2 hours. Cook over hot coals for 10-12 minutes for rare or 16-18 minutes for medium. Add the cream to the sauce, heat it slightly over the fire and serve with the steaks.


That sounds pretty good. I have to be honest and say that I've never heard of Scotch fillet steaks. Of course I know what T-bones are though. Is this a hot dish when it's done? I don't mean hot as warm but spicy?


This does sound really good. I would use a T-bone steak because I know how to cook them. I wouldn't think the chutney would make this really spicy, there is enough other items in it to cool it down.