Kudu fillet Stroganoff

Ingredients:

• 1 tbsp oil

• 2 tbsp butter

• 250ml cream

• 1 onion thinly sliced

• 60ml KWV brandy

• 225g Denny Button Mushrooms

• 500g Kudu Fillet

• Rooibaard grinder spice

• 1 tbsp flour

• pepper freshly ground

• 125ml beef stock

• 1 tsp crushed garlic

• 1 tsp of dijon mustard

• 20ml Worcestershire

• Chives for garnishing

• 250g Fettucini pasta

Method for Stroganoff:

1. Heat a large cast iron pan over the fire.

2. Combine a tablespoon of oil with butter (the oil helps prevent the butter from burning).

3. Place the thinly sliced Kudu fillet strips in the pan and fry each side until a nice brown sear is achieved; then remove from the pan. (You may need to sear the meat in two or three batches.)

4. Introduce another tablespoon of butter, chopped onion, Worcestershire sauce, sliced mushrooms, and brandy.

5. Sauté onions until translucent and the mushrooms turn a rich brown color.

6. Include a minced garlic clove and sauté for 1 minute until fragrant.

7. Stir in a tablespoon of flour constantly.

8. Pour in beef broth and cream, then simmer for another 1 to 2 minutes until slightly thickened.

9. Stir in a teaspoon of Dijon mustard, season with Rooibaard grinder spice to taste, and continue simmering until the sauce is creamy.

10. Return the beef with any accumulated juices to the pan and bring to a simmer until the beef is heated through.

Method for Pasta:

1. Take a cast iron pot and fill it with 2.5 liters of water

2. Place it on the fire until the water starts boiling

3. Include a pinch of high-quality salt

4. Cook the pasta until it is al dente

Plating:

• After straining the pasta, mix in some butter thoroughly.

• Plate the pasta first, followed by the Stroganoff.

• Sprinkle with chives for garnish.

• It is recommended to serve the Kudu fillet Stroganoff without delay.