Recipes » Springbok with wild mushrooms

Serves four

Take
750 gr springbok fillet or steak,
300 gr of seasonal wild mushrooms,
2 shallots,
2 cloves of garlic,
fresh basil,
a little cream and cognac.

Start by slicing the mushrooms, shallots and garlic into little pieces.
Then put all the pieces into a pan.
Once softened, remove the pan from the heat and add a little cream.
Then fry the meat in half olive oil, half butter and season with pepper and salt.
Once the meat is medium done, remove from the pan and keep warm.
Cool the juices with some cognac and water, add the mushroom sauce and leave to cook through for a little while.
Arrange the meat on a plate and pour over the creamy sauce.
Garnish with basil and serve with a spinach and potato cake.