Neil Ellis’s marinated barbecued springbok fillet recipe paired with Neil Ellis Vineyard Selection Cabernet Sauvignon.
Ingredients
1 small springbok fillet (or beef)
equal parts olive oil and soy sauce (depending on the size of fillet) for marinating
salt and freshly ground black pepper
Recipe
Serves 4-6
Coat the meat with the marinade of olive oil and soy sauce and set aside for at least 1 hour. Over a hot fire, seal the meat for a few minutes on each side. Then place on a higher barbecue rack, baste with marinade and continue to braai, turning every few minutes. Depending on the size of the fillet, allow 35 minutes for rare meat and 45 minutes for medium-rare.
Add salt and freshly ground black pepper only when the meat is nearly ready. Allow to rest for a few minutes after taking it off the grid, and then slice at an angle.
Serve with a crunchy green bean salad.
Wine Pairing
Neil Ellis Vineyard Selection Cabernet Sauvignon
Cook’s Tip
'Do the finger test to check the readiness of the meat: On the same hand, place your index finger lightly on the tip of your thumb.
With your other index finger, feel the “texture” of the fleshy cushion at the base of the thumb (the “mouse” of the hand). It is soft, which is how rare meat will feel to the touch.
Repeat with your middle finger and the “texture” will be firmer, equivalent to meat medium done. Use your ring finger and the firmness will be similar to the meat well done!’