Browns of Rivonia restaurant and function venue browns restaurant is located in rivonia and is the idea dinner and function venue
Browns Navigation 1
browns of rivonia restaurant home pagebrowns of rivonia restaurant menusbrowns of rivonia restaurant functionsbrowns of rivonia restaurant wine eveningsbrowns of rivonia restaurant lunchbrowns of rivonia restaurant weekends
Browns navigation 2
browns of rivonia restaurant latest newsbrowns of rivonia restaurant cellar newsbrowns of rivonia restaurant chefs newsbrowns of rivonia virtual toursbrowns of rivonia restaurant directionsbrowns of rivonia restaurant contact us
 
browns of rivonia chefs news writeup
Wilfred Mtshali is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Wilfred Mtshali will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

September 2007

Gemsbok Fillet Steak Recipe

Gemsbok Fillet Steak

 

Ingredients

4 x 220g Gemsbok Fillet Steak
200g English spinach
500ml Demi glace
50g Red currant jelly
100g mixed wild mushrooms
200g polenta
200ml chicken stock

Method

Trim gemsbok fillet of all excess fat and sinew.

To make the polenta bring chicken stock to the boil, slowly pour in the polenta, whisking continuously. Bring back to the boil and simmer gently for 2-3 minutes.

To make the demi glace and redcurrant jelly to the boil reduce by half. In a hot pan seal the meat on all sides and place in pre heated oven for 6 minutes or until medium rare.

Plating: place a spoon of the polenta in the centre of your plate. Top with some baby spinach. Place your fillet on top. Drizzle with some of your reduction. Finally, finish with some sautéed wild mushrooms, a parmesan crisp and a sprig of chervil.

Enjoy!
 
Browns Quicklinks
 
Jump to Top
© Copyright 2011 Browns of Rivonia
Website maintained by OhWow Studios