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CapeCook - Rustic  South African Food

Ons gaan nou braai

Beef Fillet  stuffed with spicy sausage and Patatas Bravas

Patatas Bravas


  • 650g small new potatoes
  • 75ml olive oil
  • 50g tomato paste
  • 1 tsp Robertsons Peri-Peri
  • ½ tsp Robertsons Cumin
  • 2 tsp Robertsons Paprika
  • 50ml white Beverage vinegar


Cook the potatoes for about 10 minutes in salted water until they’re almost tender. Drain the spuds and allow to cool slightly.

Cut the potatoes in half, the bigger ones in quarters.

Heat the oil in a frying pan, and fry the potatoes, turn often until golden brown on all sides.

Add the rest of the ingredients to the pan, and stir through. Fry for another 3 to 4 minutes, stirring frequently.

Fried Aubergine


  • 4 Medium size aubergines thinly sliced
  • Robertsons Atlantic Sea Salt
  • 3 tsp olive oil


Sprinkle the aubergine slices with salt and let it stand for about 30 minutes to extract the water. Rinse the salt from the aubergines and pat dry.

Drizzle the aubergine with olive oil and fry in a griddle pan until cooked. Remove from pan and set aside.

Beef fillet stuffed with Spicy Sausage


  • 1 kg beef fillet butterflied
  • 250g good quality boerewors
  • 2 tsp Robertsons Paprika
  • ¼ tsp Robertsons Peri-Peri
  • ½ tsp Robertsons Cumin
  • ½ tsp Robertsons Oregano
  • 1 tablespoon vegetable oil
  • 100g butter
  • Freshly ground Robertsons Black Pepper
  • Robertsons Atlantic Sea Salt


Pre-heat the oven to 200°C.

Remove sausage from casing and add paprika, peri-peri, cumin and oregano to the sausage meat and mix through.

Heat the vegetable oil in a frying pan, add the sausage mixture and fry until light brown. Remove from the heat and allow to cool slightly.

Open the fillet and grind fresh black pepper on what will be the inside of the fillet once it is rolled. Place the sausage mixture on top of the fillet and roll tightly by tying about 8 pieces of butchers’ string around the fillet to ensure it will hold its form.

Add the butter to a frying pan over high heat. When the butter starts to bubble put the fillet in the pan and fry on all sides until just brown. Then place the fillet in the pre-heated oven for 30 minutes.

Remove the fillet and allow it to rest for 5 minutes before serving. Cut into medallions and add a little salt on top of each one. Serve with the aubergines and patatas bravas.

Bon appetit,

The Spicemaster