Gemsbok fillet with grape and orange sauce

Name: Gemsbok fillet with grape and orange sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 springbok or gemsbok, fillet; butter; salt and freshly ground black pepper; 300.00 g grapes green; nuts of your choice; 2.00 oranges juice only; 1.00 onion; 15.00 ml butter; 190.00 ml stock beef; 40.00 g butter; 1.00 ml salt; 1.00 ml freshly ground black pepper; 1.00 ml cayenne pepper

4 servings

Rate this recipe

An aromatic dinner option.

By Food24 November 03 2009

Print Recipe

Gemsbok fillet with grape and orange sauce

609

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (13)

1.00	springbok — or gemsbok, fillet
	butter
	salt and freshly ground black pepper
300.00 g	grapes — green
	nuts — of your choice

SAUCE

2.00	oranges — juice only
1.00	onion
15.00 ml	butter
190.00 ml	stock — beef
40.00 g	butter
1.00 ml	salt
1.00 ml	freshly ground black pepper
1.00 ml	cayenne pepper

Tap for ingredients

Method:

Brown fillet on all sides in butter. Season and set aside.
Reserve some grapes for garnish (warm before serving).

SAUCE:
Liquidise remaining grapes and mix with orange juice.
Grate onion and fry quickly in 15 ml (1 tbsp) butter.
Add fruit juices and boil sauce vigorously.
Add beef stock and allow to boil for a while.
Add remaining butter and stir continuously until sauce becomes thick and smooth.
Add seasoning.
Slice fillets quite thickly and pour sauce over.
Decorate with warm grapes and nuts. Serve with potato cakes.