1 lb (500 g) whole fillet (Tenderloin Steak)
1 tbsp cooking oil
freshly ground black pepper to taste
2 tbsp hardwood shavings
1 tbsp cooking oil
freshly ground black pepper to taste
2 tbsp hardwood shavings
for the sauce
13 oz (410 g) canned peaches in fruit juice
good pinch dried or 1 tsp chopped fresh mint
good pinch dried or 1 tsp chopped fresh mint
method
1. Brush meat with oil and sprinkle black pepper over evenly, pressing it firmly onto meat.
2. Sprinkle shavings along the sides of a heavy-based saucepan. The wood shavings must be dry hardwood. Use apple or pear wood, or hickory chips if available.
3. Place a rack in the saucepan and position the meat on top.
4. Cover the saucepan tightly by placing a layer of foil over the top, followed by the lid.
5. Place the saucepan on the cooker and turn heat to high for 40 minutes, then turn down to low for 10 minutes.
6. Serve immediately with sauce (see below).
2. Add mint.
2. Sprinkle shavings along the sides of a heavy-based saucepan. The wood shavings must be dry hardwood. Use apple or pear wood, or hickory chips if available.
3. Place a rack in the saucepan and position the meat on top.
4. Cover the saucepan tightly by placing a layer of foil over the top, followed by the lid.
5. Place the saucepan on the cooker and turn heat to high for 40 minutes, then turn down to low for 10 minutes.
6. Serve immediately with sauce (see below).
to make the sauce
1. Liquidize peaches and half of the juice.2. Add mint.
serving amount
serves 4
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