Grilled kudu fillet with red wine sauce, mashed potatoes and roasted vegetable recipe by Andries Burger paired with Paul Cluver Pinot Noir.
Ingredients
1-2 kudu fillets (depending on size)
650 ml red wine ('Paul Cluver Pinot Noir')
50 ml olive oil, plus extra for drizzling
6-8 small or medium leeks
6-8 parsnips
150 g baby carrots
2 medium onions, unpeeled and quartered
2 sprigs of fresh thyme
600 g potatoes
70 g butter
100 ml fresh cream
1 ml freshly grated nutmeg
salt and freshly ground black pepper
Recipe
Serves 6
Preheat the oven to 180°C. Marinate the fillets in 350 ml of the wine and olive oil for 2-3 hours.
While the fillets are marinating, make a fire. Then prepare the root vegetables. Wash the leeks and remove the tops and bottoms. Wash the parsnips, carrots, and onions, but do not peel. Place the vegetables and thyme in a single layer in a roasting pan and drizzle with olive oil. Roast for 50-60 minutes, stirring halfway through the cooking time.
Wash and peel the potatoes and place them in a pot. Boil in salted water for 20 minutes, or until cooked, then drain. Mash with a potato masher, then press through a sieve. Add half the butter and all the cream and nutmeg while still warm. Season to taste and whip until light and fluffy. Keep warm.
For the red wine sauce, pour the remaining wine into a saucepan, bring to boil, and reduce to about half the original volume. Add the remaining butter and reduce further until the wine starts to turn syrupy.
Remove the fillets from the marinade, roll them in freshly ground black pepper ('I also sometimes include crushed cumin and coriander') and grill over medium to hot coals until rare to medium-rare. Allow resting while you reheat the red wine sauce. Then slice the fillets into 2 cm-thick slices.
Drizzle with the red wine reduction and serve with mashed potatoes and roasted vegetables.
Wine Pairing
Paul Cluver Pinot Noir
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