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Springbok Loin with Juniper–Rooibos Jus, Parsnip Purée, Charred Broccolini and Crispy Potato Galettes
Recipe

Springbok Loin with Juniper–Rooibos Jus, Parsnip Purée, Charred Broccolini and Crispy Potato Galettes

Dinner • South Africa

Restaurant-style springbok loin served blushing pink with a glossy juniper–rooibos jus, smooth parsnip purée, charred broccolini and golden potato galettes.

Why smarter

Springbok is naturally lean yet flavourful, and a reduced pan jus adds intensity without heavy cream sauces; balancing it with fibre-rich broccolini and a vegetable-forward purée keeps the plate refined and satisfying.

Chef tip

Brew the rooibos strong and add it early to the pan—then finish with a cold knob of butter off the heat for a silky, glossy jus without splitting.

Soft line

Ideal for a special dinner at home—elegant, seasonal, and achievable with good timing.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Springbok loin, trimmed 300.000 g springbok loin
2 Fine salt 1.000 tsp salt
3 Freshly ground black pepper 0.500 tsp black pepper
4 Olive oil, plus extra if needed 2.000 tbsp olive oil
5 Unsalted butter, divided 40.000 g butter
6 Rooibos tea, strongly brewed 120.000 ml rooibos tea Use 2 rooibos tea bags or 2 tsp loose leaf
7 Juniper berries, lightly crushed 1.000 tsp juniper berries
8 Shallot, finely chopped 1.000 shallot
9 Garlic clove, lightly crushed 1.000 garlic
10 Fresh rosemary sprig 1.000 rosemary
11 Dry red wine 100.000 ml red wine
12 Beef or game stock 200.000 ml stock
13 Balsamic vinegar 1.000 tsp balsamic vinegar
14 Parsnips, peeled and chopped 350.000 g parsnips
15 Milk 80.000 ml milk
16 Dijon mustard 0.500 tsp Dijon mustard Optional, for gentle lift in the purée
17 Lemon juice 1.000 tsp lemon juice
18 Floury potatoes, peeled 350.000 g potatoes
19 Egg, lightly beaten 1.000 egg
20 Cake flour 1.000 tbsp flour
21 Fresh thyme leaves 1.000 tsp thyme
22 Broccolini (tenderstem broccoli), trimmed 200.000 g broccolini
23 Lemon zest 0.500 tsp lemon zest
24 Fresh parsley, finely chopped (for finishing) 1.000 tbsp parsley

Method

  1. Brew the rooibos strong (about 120 ml) and set aside. Pat the springbok dry, season with salt and pepper, and let it sit at room temperature while you prep the sides (15–20 minutes).
  2. Make the potato galettes: coarsely grate the potatoes, squeeze very well in a clean cloth to remove as much liquid as possible, then mix with the egg, flour, thyme and a pinch of salt. Shape into 4 small flat discs.
  3. Heat 1 tbsp olive oil and 10 g butter in a nonstick pan over medium heat. Fry the galettes 4–5 minutes per side until deeply golden and crisp. Transfer to a rack or paper towel and keep warm in a low oven.
  4. Make the parsnip purée: simmer parsnips in salted water until very tender (12–15 minutes). Drain well, then blend or mash with the milk, 10 g butter, Dijon (if using) and lemon juice until silky. Season to taste and keep warm.
  5. Char the broccolini: heat a grill pan or skillet over high heat with a drizzle of olive oil. Sear broccolini 2–3 minutes, turning, until charred in spots and just tender. Season with salt, then toss with lemon zest and a little parsley. Keep warm.
  6. Cook the springbok: heat a heavy pan over medium-high with 1 tbsp olive oil. Sear the loins 2–3 minutes per side until well browned. Add 10 g butter, rosemary and garlic; baste for 30–60 seconds. Remove to a warm plate and rest 6–8 minutes.
  7. Build the juniper–rooibos jus in the same pan: lower heat to medium, add shallot and crushed juniper; sauté 1–2 minutes. Deglaze with red wine and reduce by about half, scraping up the fond. Add stock and the brewed rooibos; simmer to reduce to a glossy sauce consistency (about 6–10 minutes). Stir in balsamic.
  8. Finish the jus: off the heat, whisk in the remaining 10 g cold butter to gloss. Strain if you want a very refined finish; adjust salt and pepper.
  9. To serve: spoon a smooth swipe of parsnip purée onto each plate, slice the springbok, and place over or alongside. Add broccolini and two galettes per plate. Spoon the juniper–rooibos jus around the meat and finish with a touch of parsley.