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Valerie Smith’s springbok fillet in red wine sauce
Ingredients
Red Wine Sauce
- 2 garlic cloves, crushed
- 250 ml good quality red wine
- 1 twig rosemary, stripped
- 6 juniper berries, crushed
- salt and black pepper
- 250 ml oil
Preparation
Step 1: Combine the sauce ingredients and allow the fillet to marinate for 2 to 3 hours.
Steo 2: Heat your pan until very hot.
Step 3: Fry the fillet until it is half cooked and remove it.
Steo 4: Mix 100 g butter with the sauce in the pan and stir well.
Step 5: Pour the sauce through a sieve.
Step 6: Cut the fillet into medallions and pour over sauce.
