Springbok fillet under the stars – Food & Home Magazine
Springbok fillet under the stars is just as beautiful as it is tasty. The hours of marinating are worth it for these juicy cuts.
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Ingredients
- <h3>Marinade</h3>
- 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
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