Springbok fillet under the stars is just as beautiful as it is tasty. The hours of marinating are worth it to make these perfectly pink medallions delectably juicy. Perfect for Heritage Day or a good old South African braai, this dish is easy and mouth-watering.


  • Marinade

  • 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
  • Instructions

    1 – Combine the marinade ingredients then marinate the medallions for a few
          hours or overnight in the fridge.
    2 – Remove the meat from the fridge and heat up the salt block over the
         hottest area of the braai for about 25 minutes until it is smoking hot.
    3 – Remove as much marinade as possible from the meat and place medallions
         on salt block. Cook until you see the meat juices on top of the fillet and turn
         over to cook on other side.
    4 – Cook until done to your liking. I prefer medium-rare at 58°C.
    5 –Transfer to a wooden board or serving plate and allow meat to rest for at
        least 30 seconds before serving.
    6 –Combine the seasoning with the thyme in the pestle and mortar and sprinkle
        over the medallions. Serve garnished with rosemary and roasted tomato and
        chilli jam infused with star anise on the side.

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