SPRINGBOK FILLET WITH CASSIS JUS, PARSNIP PURÉE & BLUEBERRY SALSA
Recreate Chef Kerry Kilpin’s Springbok Fillet at home, served with silky parsnip purée, rich cassis jus and a fresh blueberry salsa.
Cape Town, May 2026
There is something particularly special about a dish that celebrates local ingredients while remaining elegant and beautifully uncomplicated.
Chef Kerry Kilpin’s Springbok Fillet brings together tender, perfectly seared venison with the earthy sweetness of parsnip purée, a rich blackcurrant and cassis jus, and a fresh blueberry salsa.
The combination is all about balance. The richness of the springbok and jus is complemented by the creamy parsnip, while blueberries, rocket and raspberry vinegar bring freshness and acidity to the plate.
Elegant enough for a special occasion yet achievable at home, it is a wonderful way to bring a taste of Steenberg into your own kitchen.
A CELEBRATION OF LOCAL FLAVOUR
Springbok is naturally lean and full of flavour, making careful cooking key to this dish. Chef Kerry recommends serving the fillet medium-rare and allowing it to rest before slicing to keep the meat tender and succulent.
The accompanying elements each bring something different to the plate: smooth, buttery parsnip purée, a deep cassis jus and a vibrant blueberry salsa.
For the best results:
- Take care not to overcook the springbok, with medium-rare recommended.
- Allow the fillet to rest for 2–3 minutes before slicing.
- Blend the parsnip purée until beautifully smooth.
- Prepare the blueberry salsa close to serving to keep it fresh and vibrant.
- Serve the dish immediately once plated.
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