Beef Fillet Trinchado

This popular spicy meat dish of Angolan and Mozambican origin is a favorite in South African kitchens, and this version is quick, easy and simply delicious.  Cuts of rump is traditionally used, but I've decided on strips of fillet, cutting the cooking time and lending a more sophisticated angle to the dish.  

Ingredients:

1 kg beef fillet strips

1 large onion finely sliced

50ml Worcestershire sauce

1 cup red wine

3/4 cloves crushed garlic

1 bay leaf

salt and pepper to taste

1 teaspoon paprika

2/3 small red chilies chopped

butter and oil for frying

brandy

Vegetable stock

cream

Mix the Worcestershire sauce, garlic (minced), wine, salt, pepper, paprika, chilies and bay leaf into the strips of fillet.  Cover with cling film and allow to marinade over night in the fridge 
(YES! You'll have to do this the day before)  

Prepare on order. Get your pan well heated on medium high heat.  Saute the onion in some butter and set aside.  Add oil to the pan and use about 250 g of the fillet mix for each serving. Do not crowd the pan and don't agitate the meat to much! This way the meat will carmalize while still retaining its juices and tenderness.  If you go about it correctly your fillet strips will be grilled in about 2 minutes. Add the onions. At this stage I add a heaped teaspoon of paprika, this will help to thicken the sauce. Add a shot or so of brandy and set to flame.  Add a ladle of vegetable stock, and enough cream to just cover the meat. Add some of the marinade, 1 or 2 desert spoons.
Simmer for 5 min and plate with bread and good kalamata olives. PRESTO!