Ingredients: (4 portions)
8x80 g Springbok medallions
50 g butter
50 ml olive Oil
Marinade:
30 g fresh rosemary, finely chopped
1 clove garlic, finely pasted
4 only juniper berries, finely crushed
5 g white milled pepper (6 turns)
75 ml olive oil
Sauce:
250 ml red wine
1 fresh pear, peeled and sliced
2 bay leaves
5g fresh rosemary
5g white milled pepper(6 turns)
100 ml apple juice
50 g red currant jelly
Beurre manie (as required) approx 50 g
Mis-en-place:
Pre-heat oven 180 C/ 350F
Method:
8x80 g Springbok medallions
50 g butter
50 ml olive Oil
Marinade:
30 g fresh rosemary, finely chopped
1 clove garlic, finely pasted
4 only juniper berries, finely crushed
5 g white milled pepper (6 turns)
75 ml olive oil
Sauce:
250 ml red wine
1 fresh pear, peeled and sliced
2 bay leaves
5g fresh rosemary
5g white milled pepper(6 turns)
100 ml apple juice
50 g red currant jelly
Beurre manie (as required) approx 50 g
Mis-en-place:
Pre-heat oven 180 C/ 350F
Method:
The Sauce:
Simmer the red wine with the pears, rosemary and pepper until reduced by half.
Strain, add the apple juice and red current jelly and simmer for approx. 5 minutes.
Check the sauces consistency and add some beurre manie to give the sauce a sheen.
Adjust flavour to suit your taste.
Combine the marinade ingredients in a bowl and marinade the springbok medallions in the fridge for about an hour.
Remove the springbok medallions from the fridge 5 minutes before cooking to bring the meat to room temperature.
Heat the olive oil/butter mixture and pan-fry (sear) the medallions for approximately two minutes on each side.
Place pan into a pre-heated oven for a short time (approx 2 minutes).
Remove from pan.
Nape/cover with the sauce just before serving.
Presented here with red cabbage on a poached apple slice, Cape gooseberries, field mushrooms, pearl onions poached in late harvest wine and Pommes Berny*. Garnished with a sprig of rosemary and fresh sage.
IMAGE: M.MUELLERS
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