Braaied Beef Wellington

A small handful of coriander seeds
A small handful of mustard seeds
A handful of peppercorns
A couple of whole cloves
4 garlic cloves, crushed & chopped
¼ tsp SIDS CRAZY SALT
1 beef fillet
A drizzle of SIDS PEPPER & GARLIC OIL
Fresh rectangular loaf of bread
Plenty of butter

Take equal amounts of coriander and mustard seeds and about double the amount of peppercorns. Put it all in a mortar and pestle and add to that a couple of cloves, garlic and a good pinch of SIDS CRAZY SALT. Bash everything together until you have a nice, crumbly rub.
Take the whole fillet and coat the meat generously with the rub, pressing it into the flesh.
Place the fillet on a hot BBQ grill then drizzle a bit of SIDS PEPPER & GARLIC OIL over it to get the flames leaping.
Cook the meat on all sides for about two minutes a side, drizzling oil and allowing the flames to lick the fillet as you go. Once sealed, remove the fillet to rest.
Take a whole white bread loaf and put it on a table so that it faces up, and cut out the top rectangle. Keep that rectangle for later then hollow out the rest of the bread.
Smear butter generously all over the inside. Stuff the fillet into the bread. Take the bread crust you cut out earlier and use it as a lid where the hole is.
Take tinfoil, wrap about two layers around the bread and BBQ (braai) it on the (hopefully now-ready) coals for about 15 minutes.
When you take it off the braai, the bread should be toasty and when you cut it open, the fillet should be medium rare. If the bread isn’t toasty enough, remove the foil and let it bake on the open coals, like you would do with braai broodjies, turning it every now and then until nice and toasty.
This should feed about four relatively hungry men or one sheep farmer.
If you’re really strapped for cash, substitute the fillet with a couple of minute steaks instead, but make sure you don’t overcook the meat!