Roast fillet of springbok


Ingredients 12
Servings 4
Time

Ingredients

  • MARINADE
  • 250
    ml
    cream
  • 250
    ml
    red wine
  • 5
    ml
    canned or bottled green peppercorns
  • 1
    sprig fresh rosemary
  • 4
    springbok fillets
  • GREEN PEPPERCORN SAUCE
  • 65
    g
    white onion soup powder
  • 10
    ml
    cake flour
  • 500
    ml
    milk
  • 250
    ml
    cream
  • 7
    ml
    canned or battled green peppercorns
 

Method

 
Blend all the ingredients for the marinade. Pour over the springbok fillets and marinate for two days in the fridge. Braai the fillets over moderate coals until browned an the outside but still pink inside. Brush with marinade occasionally. Serve with green peppercorn sauce: Blend the onion soup powder and the cake flour with a little of the milk to form a smooth paste. Heat the remaining milk and cream. Add the onion soup powder mixture and blend thoroughly. Add the green peppercorns. Heat, stirring continuously, until the mixture comes to the boil and thickens. Serves 4.
 

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