Springbok fillet in the veld under the stars – Food & Home Magazine

Name: Springbok fillet in the veld under the stars – Food & Home Magazine
Ingredients: 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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Savor a prime springbok fillet marinated overnight in red wine and herbs, grilled under the stars. Perfect for special occasions.

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Cooking tools:

Salt block
Grill
Mortar and pestle
Instant-read thermometer
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Serving platter
Plate
Wooden board

Ingredients

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
<h3>Himalayan salt block</h3>
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