Eland fillet served with carrots, snow peas and herbed mash potato with a side of blue cheese sauce

Eland fillet

Ingredients

• Salt
• Garlick and herb spice
• Red wine

Preparation

• Cut and clean fillet
• Add salt and garlic herb spice
• Add two glasses of red wine
• Leave in marinade overnight
• Fry in frying pan until coocked to desired preference

(suggestion is not to have it coocked more than medium)

Blue cheese sauce

Ingredients

• Cream 1 cup = 250 ml
• 40g Maizena
• 30g Blue cheese
• 3ml Aromat

Preparation

• Add cream and Aromat in a saucepan
• Stir slowly until Aromat is dissolved
• Add blue cheese
• Thicken sauce with Maizena

Vegetables

Preparation

• Bleach the carrots and snow peas for three minutes
• Add butter to a frying pan and fry for one minute
• Add vegetable spice

Starch

Preparation

• Cook pealed potatoes for +- 12 minutes
• Mash the potatoes
• Add Parmesan cheese
• 1 teaspoon of salt

You will find the original publication on page 20 of the April edition of The Weekend Magazine.