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Receta Pan Fried Springbok Loin Steak Served On Isijingi With A Pi

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Ingredientes

  • 75 gm Butter, (2 1/2oz)
  • 750 gm Springbok loin, (venison can be substituted) (1 3/4lb)
  • 200 gm Mielie meal, (polenta can be substituted) (7oz)
  • 300 gm Peeled and diced pumpkin, (11oz)
  • 200 ml Pinotage wine, (7fl ounce)
  • 150 gm Finely diced onion, (5 1/4oz)
  • 1 sm Bunc sage, finely shredded
  • 150 gm Fresh ceps, (5 1/4oz)
  • 200 ml Demi glace, (7fl ounce)
  • 100 gm Freshly grated parmesan cheese, (4oz)
  • 200 ml Double cream, (7fl ounce)
  • 50 gm Sea salt, (2oz)
  •     Black pepper
  • 1/4 tsp French mustard
  • 175 ml Extra virgin olive oil, (6fl ounce)
  • 300 ml Water, (11oz)

Direcciones

  1. Place pumpkin in a sauce pan and cover with water. Add in the butter and a tsp of salt. Bring water to the boil and cook the pumpkin till soft. Drain well and put to one side.
  2. bring 300ml (10fl ounce) of water to the boil in a large saucepan. Once water is boiling, add in a tsp of salt, 200ml (6.6fl ounce) of double cream and the miele meal. Stir with a whisk while cooking. Add in the grated Parmesan and the shredded sage. Once the mieli meal is cooked, remove from the heat and keep covered.
  3. For the pinotage sauce, sweat the minced onion in a little extra virgin olive oil. Once translucent/soft, add in the wine and cook till reduced by half. Add in the demi glace and cook for a couple more min. Add in the mushrooms and continue cooking for another 2-3 min. Check the sauce for seasoning, adding salt and pepper to taste.
  4. Heat a ribbed pan till almost smoking. Once warm, put the whole loin in the pan, turning after about 2 min. Cook till ready - approx 4 min for rare to med, 8 to 10 min for meduim well. Remove the meat from the pan once cooked and allow to rest for a few min before serving.
  5. Mix the cooked pumpkin into the mielie meal, heat gently and check for seasoning, adding salt and pepper to taste.
  6. Spoon the mielie meal onto a dinner plate. Slice the meat and arrange on the plate with the mielie meal. Finally, spoon the mushroom and wine sauce around the meat and the mielie meal and serve.
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