Springbok fillet with gooseberry-Amarula sauce recipe by Louis Strydom paired with Ernie Els Proprietor's Blend wine.
Ingredients
Cape gooseberries (frozen or fresh)
15 ml white sugar
10 ml powdered chicken stock
50 ml Amarula Cream liqueur
125 ml thick fresh cream
olive oil
200 g springbok fillet per person
Maldon sea salt
freshly ground black pepper
Recipe
Serves 4
Place the gooseberries, sugar, and chicken stock powder in a saucepan and saute until the gooseberries are soft. Remove from the heat and blend with an electric blender. Add the liqueur and cream and blend until smooth. Set aside.
Heat a little olive oil in a griddle pan until smoking hot. Slice the fillet into thick (2 cm) slices. Season with salt and freshly ground black pepper. Fry until medium-rare. Serve immediately with the sauce (it can be served at room temperature, or reheated) and a fresh green salad with feta and roasted beetroot chunks.
Wine Pairing
Ernie Els Proprietor's Blend
Cook’s Note
‘Wine farms are emphasising wine with food by opening their own restaurants, like our The Big Easy Restaurant and Wine Bar. The chefs understand that the wine is "captured" in the bottle, so they have to work around it.’