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Cook: 1 hour


  • fillet
  • small potatoes
  • butter
  • ½ teaspoon fresh chopped garlic
  • ½ teaspoon chopped chillies
  • ½ teaspoon ginger
  • course salt
  • black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • paprika, to taste
  • rosemary
  • fresh coriander
  • beef stock, dissolve in 500 ml water

Brown garlic, chillies, and ginger with butter. Sear steak on all sides and brown potato skin a little bit. Season fillet with salt and pepper.
Mix beef stock water, paprika, cayenne pepper and cumin. Add fresh coriander and rosemary to the Tagine. Place the meat, potato’s and the rest of the ingredients in a Tagine and cook for an hour or till the potatoes are done.
Serve with salad and cous cous.

Recipe and photos: Hennie Jansen van Rensburg


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