MARCHANT’S SPRINGBOK FILLET

MARCHANT’S SPRINGBOK FILLET
1 springbok fillet, cut in 50 mm medallion steaks
course salt and black pepper only

Massage salt and pepper in to meat like visible on the picture.
Fry fillet in a non stick pan at high heat and turn down to medium heat. Fry on one side only, do not turn over until you can see ¼ heat has raised up in to the meat. This normally means the meat is sealed on the one side. Turn over and repeat other side.
Before you remove the meat from the pan, add Blueberry Balsamic Reduction to the pan, over the springboks fillets just before you are going to serve the fillets. place on per dressed plates and add just a smeer of Balsamic Reduction. Enjoy!

Source and photo: Marchant Steenkamp