One of the most popular meals prepared at Thuru Lodge by our chef, Bet, is Gemsbok fillet wrapped in puff pastry. This mouth watering recipe will exceed all your expectations and will certainly impress your guests!
400g flat cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
750 g piece of Gemsbok fillet
1-2 tsp English mustard
6-8 slices of bacon
500 g ready-made puff pastry
Sweet chilli cream cheese
Flour, to dust
2 egg yolks, beaten
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 minutes, tossing frequently, to cook out the moisture. Spread out on a plate to cool.
- Heat a frying pan and add a little olive oil. Season the fillet and sear in the hot pan for 30 seconds only on each side. (Just to colour it).Remove the fillet from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the bacon slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the bacon, and then place the seared fillet in the middle.
- Keeping a tight hold of the cling film from the edge, neatly roll the bacon and mushrooms around the fillet to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 minutes to allow the fillet to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle. Remove the cling film from the fillet, and then lay in the centre. Brush the surrounding pastry with egg yolk and sweet chilli cream cheese. Fold the ends over, and then wrap the pastry around the fillet, cutting off any excess.
- Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 minutes to let the pastry rest.
- Heat the oven to 200˚C.
- Lightly score the pastry at 1 cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, and then lower the over to 180˚C and cook for another 15 minutes. Allow to rest for 10 – 15 minutes before slicing and serving with the side dishes of your choice. The fillet should still be pink in the centre when you serve it.