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Grilled Springbok Loin with Beetroot Purée, Caramelised Onions and Peppercorn Brandy Sauce
Recipe

Grilled Springbok Loin with Beetroot Purée, Caramelised Onions and Peppercorn Brandy Sauce

Dinner • South Africa

Restaurant-style springbok loin grilled to medium-rare, served on a smooth beetroot purée with slow caramelised onions and a creamy green peppercorn brandy sauce.

Why smarter

Springbok is naturally lean and high in protein, while beetroot adds colour, fibre and micronutrients. Using a reduced pan sauce delivers big flavour without needing large amounts of butter or heavy cream.

Chef tip

Let the springbok come close to room temperature before grilling and rest it well—because it’s lean, overcooking quickly dries it out. Slice across the grain for tenderness.

Soft line

Pair with a bold South African red (Pinotage or Shiraz) and keep plating minimal: a swoosh of purée, a tight nest of onion, and neatly sliced loin.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Springbok loin steaks (about 180 g each), trimmed 4.000 pieces springbok loin steaks Aim for even thickness for consistent cooking
2 Fine sea salt 1.250 tsp sea salt Divide between components
3 Freshly ground black pepper 1.000 tsp black pepper
4 Fresh rosemary sprigs 2.000 sprigs rosemary
5 Garlic cloves, lightly crushed 2.000 cloves garlic
6 Olive oil 3.000 tbsp olive oil Divide between onions, beet purée, and grilling
7 Large onions, thinly sliced 2.000 pieces onions
8 Butter 1.000 tbsp butter For caramelised onions
9 Brown sugar 1.000 tsp brown sugar Optional but helps with colour and sweetness
10 Balsamic vinegar 1.000 tbsp balsamic vinegar For deglazing onions
11 Cooked beetroot, peeled and chopped 500.000 g beetroot Roasted or vacuum-packed (not pickled)
12 Crème fraîche 3.000 tbsp crème fraîche For a refined, silky purée
13 Lemon juice 2.000 tsp lemon juice Balances beet sweetness
14 Ground coriander 0.500 tsp ground coriander Subtle South African flavour note
15 Beef stock 250.000 ml beef stock Low-sodium preferred
16 Brandy 60.000 ml brandy
17 Green peppercorns in brine, drained and lightly crushed 2.000 tbsp green peppercorns Or use whole and lightly bruised
18 Dijon mustard 1.000 tsp Dijon mustard
19 Cream 60.000 ml cream Adds gloss and body to the sauce
20 Cold butter, cubed 1.000 tbsp cold butter To finish the sauce (optional but refined)
21 Fresh chives, finely sliced 1.000 tbsp chives For garnish

Method

  1. Caramelise the onions: Heat 1 tbsp olive oil and 1 tbsp butter in a wide pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–35 minutes until deep golden and soft. Stir in the brown sugar (if using) for the last 2 minutes. Deglaze with balsamic vinegar, cook 1 minute, then keep warm.
  2. Make the beetroot purée: Blend the cooked beetroot with crème fraîche, lemon juice, ground coriander, 1 tbsp olive oil, and a pinch of salt until very smooth. Warm gently in a small pot over low heat; adjust seasoning and acidity to taste. Keep warm (do not boil).
  3. Season the springbok: Pat the loin steaks dry. Season evenly with the remaining salt and black pepper. Lightly rub with 1 tbsp olive oil, then add rosemary and crushed garlic to perfume during cooking.
  4. Grill the springbok: Heat a cast-iron pan, braai grid, or heavy grill pan to high. Sear/grill the steaks 2–3 minutes per side for medium-rare (internal temp about 52–55°C), depending on thickness. Add rosemary and garlic to the pan for aroma. Transfer to a warm plate and rest 6–8 minutes.
  5. Prepare the peppercorn brandy sauce: Discard excess fat from the pan, leaving about 1 tsp of drippings. Lower heat to medium. Add brandy and carefully simmer to reduce by about half, scraping up browned bits. Add beef stock and peppercorns; simmer 5–7 minutes until lightly syrupy. Whisk in Dijon mustard and cream; simmer 1–2 minutes to thicken slightly. Off the heat, whisk in cold butter for gloss (optional). Taste and adjust seasoning.
  6. Plate refined-style: Spoon a smooth swoosh of warm beetroot purée onto each plate. Add a small nest of caramelised onions. Slice springbok across the grain and lean slices over the onions. Spoon peppercorn brandy sauce around (not over) the meat to keep the crust crisp. Finish with chives.