Smoked Beef Fillet, Carpaccio Style

Delicious served as a starter to a long and lazy braai. Serve with crusty bread and lots of freshly ground black pepper, and other tasty nibbles such as sun-dried tomatoes in olive oil, olives and gherkins.


Serves 10–12 as a starter


  • 1 large beef fillet, trimmed of any sinew
  • 45 ml (3 Tbsp) brown sugar
  • 30 ml (2 Tbsp) soy sauce
  • 2 cloves garlic, finely crushed
  • 15 ml (1 Tbsp) olive oil
  • 2 large handfuls smoker chips, soaked in water for
  • 30 minutes before use
  • salt and freshly ground black pepper extra olive oil and balsamic vinegar


  1. Rub the fillet with a combination of the sugar, soy sauce, garlic and olive oil. Leave to stand for 15 minutes.
  2. Remove the smoker chips from the water and sprinkle over the fire. Season the fillet with salt and pepper and place on a grid over a drip tray over an indirect fire. Cook for 30 minutes, turning once.
  3. Remove the meat and leave to cool, then wrap tightly in plastic wrap and freeze for 30–60 minutes until just firm. This allows the meat to be sliced very thinly more easily. use an electric meat slicer or very sharp knife.
  4. Spread out the sliced meat on a large platter and drizzle with extra olive oil and balsamic vinegar. Serve.