Springbok Fillet with Rosemary & Red Wine Basting

Ingredients

• 1 kg springbok fillet
• 3 tbsp olive oil
• 3 garlic cloves, crushed
• 2 tbsp fresh rosemary, chopped
• 100 ml dry red wine
• 1 tbsp fruit chutney
• 1 tbsp Worcestershire sauce
• salt and cracked black pepper to taste

Method

1. Rub the springbok with olive oil, garlic, rosemary, salt and black pepper.
2. Allow the meat to stand for 30 minutes.
3. Combine the red wine, chutney and Worcestershire sauce in a small saucepan and simmer until slightly reduced.
4. Braai the fillet over hot coals, turning to brown all sides.
5. Brush lightly with the red-wine basting during the final few minutes.
6. Cook until medium-rare or to preferred doneness, taking care not to overcook the lean meat.
7. Rest for 10 minutes.
8. Slice thinly across the grain and spoon over the remaining warm basting.