Ingredients

1.5 kg Springbok Loin
(this is for approx 180g portions. Increase if necessary)
200g Fresh ginger, chopped
5 Cloves Fresh garlic, crushed
1l    Beef stock
1 Large    Onion, chopped
+ - 250 g    Butter
Few Sprigs    Fresh Thyme
Salt and Pepper to taste
10 ml    Lemon Juice
100 ml     Olive oil (Extra Virgin)

Serves 8 Pax

Method

Prepare Springbok:

Cut Springbok Loin into 12 even Medallions and flatten to about 1cm to make escalope
Mix together Ginger, Garlic and Lemon Juice and coat springbok escallops with the mixture - Set aside in refrigerator

Sauce:

Melt some of the Butter and Sautee Onions and Thyme until onions are glassy but not browned
Add Beef stock and bring to the boil, turn down heat and reduce by a third.
Wisk in Butter until stock and butter are amalgamated to form a silky sauce
Season with Salt and Pepper to taste, then strain to remove Thyme Springs.

To cook Springbok:

Heat a pan until extremely hot
Add the Olive oil and sear the meat on each side
Remove from pan and place on roasting tray
Before serving, preheat oven to 250 C
Place meat in oven for 2 – 3 minutes to serve medium rare

This is an easy way to pre-prepare the meat in the
afternoon before your dinner party by searing it and
then only finishing it off in the oven before serving it.