Make a meal of Free State favourites today!
Our focus this Tourism Month is the Free State, so Jenny Kay has created a menu with produce for which it is well known.
Try recipe number 2 below.
Ingredients:
- 1kg fillet, cut into thick steaks
Marinade Ingredients:
- 250ml red wine
- 60ml olive oil
- 5ml chopped garlic
- 5 stalks of thyme, leaves only
- 15ml honey
- butter and oil for frying
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Cherry Sauce Ingredients:
- 250ml marinade
- 1 tin of cherries, juice reserved
- 5ml corn flour mixed with 15ml cold water
- salt and pepper
Instructions:
1. Place the fillet steaks in a plastic bag
2. Combine the wine, olive oil, garlic, thyme leaves and honey and pour over the steaks.
3. Allow to marinate for 1 hour, turning occasionally
4. Remove from the marinade, reserve 250ml
5. Gently pat the steaks dry with roller towel
6. Heat some butter and oil in a frying pan and brown the steaks all over
7. Transfer to a baking tray and roast in a preheated oven at 180? for 10 minutes or until done to your likeness
8. Remove, cover with tinfoil and rest for 10 minutes.
9. Serve with cherry sauce, veggies and potato bake
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Sauce Instructions:
1. Place the reserved marinade in a pot with the tinned cherry juice and bring to a boil
2. Reduce heat and simmer for 5 minutes
3. Stir in the corn flour paste and the cherries and simmer for a further 5 minutes. Season with salt and pepper
Serves 4-6