Fillet and bone marrow burger – Juicy and simply irresistible

There is no turning back after taking a bite of this fillet and bone marrow burger. Once you have had a taste of this flavour-packed burger, you will not want to eat a burger any other way again. It’s really that good!

Jan Braai says, “When you’re feeling flush and want to go full throttle on the opulent life, the logical patty for your hamburger should be a medallion of fillet steak. It’s lean, very tender, round (generally in the shape of a patty) and should be braaied over very hot coals to medium-rare perfection”.

When preparing this mouth-watering burger, give the fillet steak a few solid whacks with a meat mallet. Not only tenderises it the meat, but it also makes the meat thinner and to increase in diameter.

As soon as the fillet medallions sizzle over the coals, make sure to braai them on all sides. A fillet medallion usually has four to six sides. All of them need to face the heat at some time.

Finally, the secret to getting these burgers dripping with irresistible, juicy flavour is the braaied beef bone marrow spread over each burger. So, make sure to apply the braaied bone marrow generously on each burger.

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Fillet and bone marrow burger recipe

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Recipe by Louise Liebenberg Course: MainCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 800 fillet fillet steak

• 4 hamburger rolls

• olive oil

• salt and pepper

• 4 marrow bone portions (a portion being a lengthwise-halved bone of around 10cm)

• 2 tots mayonnaise

• 1 punnet rocket leaves

• 2 tomatoes(sliced)

• 1 lemon

• spring onions, chopped

• 1 tot Dijon mustard

Method

• Light a big fire with your favourite braai wood. Cut the steak into four equal pieces and place it on a cutting board, lying sideways. Give each a solid whack or three with a meat mallet or similarly suitable item so that each fillet portion is now thinner and has a bigger diameter.
• Drizzle the meat with olive oil and move around so all surfaces are coated with oil. Season well.
• Braai the steaks over very hot coals for 8 to 10 minutes. Make sure you braai the fillets on all sides. A fillet medallion has four to six sides and all of them need to face the coals at some time.
• While you braai the steak, braai the marrow bones too. Season and braai with the open marrow side facing the coals first until golden brown. Now turn them over, bone side facing the coals, and continue to braai until the marrow starts to bubble or easily comes loose from the bone when encouraged to do so by a spoon or fork.
• Remove the steak from the fire and let the meat rest. Oil the insides of the cut rolls and toast on the grid, taking care not to burn them.
• Assemble the burger: Roll, mayonnaise, tomato slices, rocket leaves, fillet steak. Then scrape the marrow from the bones onto each steak and spread it all over. Put lemon juice on the marrow, then spring onions, mustard on the inside of the top roll, and close it up.

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Looking for more braai recipes to impress your family and friends with your awesome braai skills? We have so many ideas for you to try, just check out our recipes. For braai recipes that complement this fillet and bone marrow burger recipe, click here.