Grilled fillet of beef marinated in whisky and chilli.

Never before has it been so easy to cook a nice and juicy piece of meat. It is even flavoured as you like it! With its simple but clever design, Dancing Chicken allows you to grill the chicken, piece of meat or fish as usual but the primary product is steamed from the inside out and flavoured as you like it.

Don't forget:

The grill: 20 min on indirect heat with the lid on.

Oven: 175 degrees for 15 min

& "Dancing Chicken" kit.

 

Ingredients:

500g of fillet of beef

 

Marinade:

½ dl whisky

2 tbs of chilli sauce

1 fresh chilli

2 garlic cloves

1 tsp of brown sugar

½ dl rape oil

 

Preparation:

Split the chilli, remove the seeds and chop it finely together with the garlic. Mix all the ingredients for the marinade in a bowl. Submerge the fillet of beef and let it lie in the marinade for at least 4 hours (preferably overnight). Remove the fillet of beef and wipe off all remnants of the marinade. Put the "Dancing Chicken spike" in the "Dancing Chicken steam cup" and fill the DC-cup steam cup to a 1/3 with the marinade which the meat was in. Use a knife to cut along the fillet of beef making it into a flat slab. Season the inside. Roll the fillet of beef in the standing DC-steam cup/DC-spike and tighten using a piece of string. Put it in the oven or place it on the grill.