Fillet of impala with apricot stuffing

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • MARINADE
  • 250
    ml
    red wine
  • 60
    g
    chopped onion, celery, carrot and leeks
  • freshly ground black pepper
  • 1
    bay leaf
  • 1
    sprig thyme
  • OTHER
  • 1
    kg
    impala fillet
  • 250
    g
    dried apricots
  • 30
    g
    onion, finely chopped
  • 75
    g
    fresh white breadcrumbs
  • 15
    g
    fresh thyme and origanum, finely chopped
  • salt and freshly ground black pepper
  • 50
    ml
    oil
  • 15
    g
    butter
 

Method

 
1. Mix the marinade ingredients together and marinate the fillet overnight. 2. Soak the apricots in hot water for 20 minutes, then drain and set aside. Sauté the onion in the butter. 3. In a food processor, chop the apricots and add the onion, breadcrumbs and herbs. Season stuffing and set aside. 4. Make a cavity through the fillet with a knife steel (a long knife sharpener). Fill the cavity with the stuffing. 5. Rub the fillet with oil and some freshly ground black pepper. Cook fillet in a shallow pan for about 15 to 20 minutes. Slice into medallions and serve with wild mushroom sauce (see recipe).
 

Read more on: shallow-fry
 

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