Recipe by Steve Maresch
Springbok fillet in the veld under the stars
- 500ml (2 cups) full-bodied red wine
- 30ml (2 tbsp) fresh rosemary
- 30ml (2 tbsp) meat rub
- 60ml (¼ cup) olive oil
- pinch of salt and pepper
- 1 whole springbok fillet (or similar-sized antelope), cut into 5cm-thick medallions
Himalayan salt block
- Himalayan salt, crushed in pestle and mortar
- freshly ground black pepper, to taste
- 5ml (1 tsp) fresh thyme leaves
- 1 bunch fresh rosemary, to garnish
Combine the marinade ingredients then marinate the medallions for a few hours or overnight in the fridge.
Remove the meat from the fridge and heat up the salt block over the hottest area of the braai for about 25 minutes until it is smoking hot.
Remove as much marinade as possible from the meat and place medallions on salt block. Cook until you see the meat juices on top of the fillet and turn over to cook on other side.
Cook until done to your liking. I prefer medium-rare at 58°C.
Transfer to a wooden board or serving plate and allow meat to rest for at least 30 seconds before serving.
Combine the seasoning with the thyme in the pestle and mortar and sprinkle over the medallions. Serve garnished with rosemary and roasted tomato and chilli jam infused with star anise on the side.