It’s all about the braai
1 springbok fillet
1 ½ packs streaky beacon
Hot hardwood coals
Mushroom sauce (Not out of a packet, made with real butter and fresh mushrooms)
Make a big, big fire, preferable with a “hardwood” like thorn tree wood
Spice the fillet with black pepper and coriander
Wrap the fillet completely in beacon
Braai over very hot coals, the beacon will become crispy very quickly, and the fillet will be ready in no time.
Let it rest for at least 5 minutes, it should be beautifully pink inside, and as soft as any piece of meat you have ever eaten.
Serve with potato wedges baked in duck fat, and the best bottle of red wine you have in your house.
Springbok Fillet Over the Coals.