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Springbok Loin Medallions with Pink Peppercorn Sauce, Roasted Butternut Purée, Charred Broccolini & Red Wine Jus Glaze
Recipe

Springbok Loin Medallions with Pink Peppercorn Sauce, Roasted Butternut Purée, Charred Broccolini & Red Wine Jus Glaze

Dinner • South Africa

Tender springbok loin medallions are pan-seared and served over roasted butternut purée, with charred broccolini, a refined pink peppercorn cream sauce, and a reduced red wine jus for restaurant-style depth.

Why smarter

Springbok is naturally lean yet flavourful, while roasting the butternut concentrates sweetness without excess fat; the sauces rely on reduction and a modest amount of cream for richness and polish without heaviness.

Chef tip

Sear springbok hard and fast, then rest well—carryover heat finishes the centre. Slice only at the last moment to keep the medallions juicy, and spoon the red wine jus as a tight glaze, not a pool.

Soft line

Elegant enough for guests, but achievable at home with a good pan, patient reductions, and careful resting.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Springbok loin, trimmed (about 600 g) 600.000 g springbok loin Ask your butcher for loin suitable for medallions
2 Fine salt 1.500 tsp salt
3 Freshly ground black pepper 0.500 tsp black pepper
4 Olive oil 2.000 tbsp olive oil
5 Unsalted butter, divided 60.000 g butter Use part for searing and part for sauces/purée
6 Fresh rosemary sprig 1.000 sprig rosemary
7 Garlic cloves, crushed 2.000 cloves garlic
8 Butternut squash, peeled and cut into 2–3 cm cubes 800.000 g butternut
9 Honey 2.000 tsp honey
10 Ground coriander 1.000 tsp ground coriander
11 Fresh lemon juice 1.000 tbsp lemon juice
12 Double cream 180.000 ml double cream For the pink peppercorn sauce
13 Pink peppercorns, lightly crushed 2.000 tsp pink peppercorns Reserve a pinch for finishing
14 Dijon mustard 1.000 tsp Dijon mustard
15 Beef or game stock 500.000 ml stock Preferably unsalted or low-salt
16 Cape red wine (e.g., Pinotage or Shiraz) 250.000 ml red wine
17 Shallot, finely diced 1.000 medium shallot
18 Balsamic vinegar 1.000 tbsp balsamic vinegar
19 Broccolini (tenderstem broccoli), trimmed 300.000 g broccolini
20 Lemon zest 1.000 tsp lemon zest For finishing broccolini
21 Micro herbs (optional, for refined plating) 2.000 tbsp micro herbs e.g., micro parsley or rocket

Method

  1. Roast the butternut: Heat oven to 220°C. Toss butternut with 1 tbsp olive oil, honey, ground coriander, and a pinch of salt. Spread on a tray and roast 25–35 minutes until deeply tender and lightly caramelised at the edges.
  2. Start the red wine jus glaze: In a small saucepan over medium heat, melt 10 g butter. Add shallot and cook 3–4 minutes until softened (no browning). Add red wine and balsamic vinegar; simmer to reduce by about two-thirds.
  3. Finish the jus base: Add stock to the reduced wine. Simmer 12–18 minutes until glossy and reduced to a light syrupy consistency (you should be able to drag a spoon through and see it briefly hold a line). Season lightly with salt and black pepper. Keep warm on very low heat.
  4. Make the roasted butternut purée: Transfer hot roasted butternut to a blender (or use a stick blender). Add 20 g butter and lemon juice, then blend until silky smooth. Add a splash of water if needed to loosen. Taste and adjust salt. Keep warm.
  5. Prepare springbok: Pat loin dry. Cut into 8 medallions (about 2–3 cm thick). Season all over with salt and black pepper.
  6. Sear and baste: Heat a heavy pan over medium-high until very hot. Add 1 tbsp olive oil. Sear medallions 1½–2 minutes per side (work in batches if needed). Add 20 g butter, rosemary, and crushed garlic; baste 30–45 seconds. Aim for rare to medium-rare (springbok is best served pink). Transfer to a warm plate and rest 6–8 minutes.
  7. Pink peppercorn sauce (in the same pan): Discard excess fat, leaving the browned fond. Lower heat to medium. Add cream, Dijon mustard, and crushed pink peppercorns. Simmer 2–4 minutes, scraping up fond, until lightly thickened to a spoon-coating sauce. Season carefully with salt.
  8. Char the broccolini: Heat a grill pan or skillet over high heat. Toss broccolini with a pinch of salt and a little olive oil (or use the pan while hot). Char 2–4 minutes, turning, until bright green and lightly blistered but still crisp-tender. Finish with lemon zest and a small knob (10 g) butter if desired.
  9. Plate refined: Spoon a swoosh of warm butternut purée onto each plate. Arrange 2 springbok medallions per plate. Spoon pink peppercorn sauce over or alongside the meat. Add broccolini. Finish with a light drizzle of the red wine jus glaze and a pinch of reserved pink peppercorns; garnish with micro herbs if using.