Springbok fillet with port, pinotage and berry sauce recipe by Pierre Wahl paired with Rijk's Pinotage Reserve wine.
Ingredients
1 kg springbok fillet
Marinade
15 ml coriander seeds, crushed
2-3 whole cloves, milled
15 ml black peppercorns, crushed
30 ml olive oil
30 ml brandy
braai sauce for drizzling
Sauce
1 onion, finely chopped
2 cloves garlic, finely chopped
10 ml olive oil
750 ml Rijk's Pinotage
350 ml port ('Boplaas CWG Cape Vintage Reserve')
500 ml beef stock
400 ml mixed berries (raspberries and blackberries)
saIt and freshly ground black pepper
Recipe
Serves 4
Trim any excess sinew off the fillet. Make a marinade mixture from the coriander seeds, cloves, black peppercorns, olive oil and brandy. Rub it in and drizzle some of your favourite braai sauce over the fillet. Marinate overnight or for at least 3 hours.
To make the sauce, sauté the onion and garlic in olive oil until golden. Add the wine, port and stock. Leave to simmer until it has reduced by more than half and thickens slightly. Add the berries 5 minutes before removing the sauce from the heat. Season to taste.
Remove the fillet from the marinade and season lightly with salt. Heat a heavy-based pan and, once searing hot, fry the fillet for 3-5 minutes on each side. Take care not to overcook. Remove and place on a warmed baking tray or serving dish in a warm oven for a few minutes to rest. Serve with mashed potato, stir-fried vegetables (see below), and the sauce on the side.
Anli's Stir-fried Vegetables
olive oil
50 g flaked almonds
2 cloves garlic, sliced
200 g mange tout (snow peas)
200 g courgettes (baby marrows), diced
100 g mini asparagus
100 g baby corn, diced
100 g Edamame beans
100 g pecorino cheese shavings
salt to taste
Heat a splash of olive oil over high heat in a pan and toast the almonds until golden. Remove and set aside.
Heat a wok and add the butter, some more olive oil, and garlic. Add all the vegetables and stir-fry until cooked but still crisp. Add the toasted almonds and top with pecorino cheese shavings. Add salt to taste.
Wine Pairing
Rijk's Pinotage Reserve
Cook’s Tip
'l like my fillet with mashed potato and, for about 4 large potatoes, I add 250 ml of fresh cream and 30 ml of butter to make it nice and creamy and fluffy.'