Name: Roast fillet of springbok
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 ml cream; 250.00 ml wine red; 5.00 ml green peppercorns tinned or bottled; 1.00 fresh rosemary sprig; 4.00 springbok fillet; 65.00 g soup powder white onion; 10.00 ml flour cake; 500.00 ml milk; 250.00 ml cream; 7.00 ml green peppercorns tinned

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Ingredients (10)

MARINADE

250.00 ml	cream
250.00 ml	wine — red
5.00 ml	green peppercorns — tinned or bottled
1.00	fresh rosemary — sprig
4.00	springbok — fillet

GREEN PEPPERCORN SAUCE

65.00 g	soup powder — white onion
10.00 ml	flour — cake
500.00 ml	milk
250.00 ml	cream
7.00 ml	green peppercorns — tinned

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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.