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Tobacco and rooibos smoked springbok fillet with cocoa nibs and vanilla mashed orange sweet potato

Easy to prepare

1 large springbok fillet, sinew removed and dried with kitchen towel
20g pipe tobacco (we use chocolate flavoured tobacco)
50g rooibos tea
20ml brown sugar
100g cocoa nibs
800g orange sweet potato, peeled and chopped
50g butter
50g muscovado sugar
10ml vanilla paste
Salt and pepper to taste
Balsamic reduction for plating

Pairing suggestion:

Cathedral Cellar Triptych 2016

Serves:

4

Prep time:

15 minutes

Cooking time:

15 minutes


Method:

Start by lining a large, deep oven tray (that can work on a gas stove) with foil.

  1. Mix together the tobacco, rooibos tea and sugar and cover the base of the tray.
  2. Place a wire rack on top.
  3. Place the springbok fillet on the wire rack and cover the whole tray with foil.
  4. Place the tray on a gas hob on high heat until it starts to smoke. Leave for about 5 minutes.
  5. Turn off the hob and let it stand for another 5 minutes before you take the meat out.
  6. Roll the fillet in cocoa nibs and roll tightly into plastic wrap. Let it set for 20 minutes before slicing the fillet.
  7. Place the sweet potato in water and boil until soft and tender.
  8. Add the butter, sugar, vanilla paste and some salt and mash together until smooth.
  9. Serve the sliced fillet with the sweet potato mash and some balsamic reduction.