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Kudu Fillet Steaks with Black Peppercorn Brandy Cream, Truffle Mash and Glazed Green Beans
Recipe

Kudu Fillet Steaks with Black Peppercorn Brandy Cream, Truffle Mash and Glazed Green Beans

Dinner • South Africa

Tender kudu fillet steaks are quickly seared and finished with a glossy black peppercorn brandy cream sauce, served over refined truffle mash with bright, buttery green beans for a restaurant-quality South African dinner.

Why smarter

Kudu is lean and high in protein; a quick sear keeps it tender while the sauce uses a modest amount of cream for richness. Potatoes and green beans provide potassium and fibre, balancing an elegant, indulgent plate.

Chef tip

Kudu (like other game) is very lean—aim for medium-rare to medium and rest well. If the pan runs dry, add a teaspoon of butter right at the end to help with basting and shine.

Soft line

Finish with a few flakes of sea salt and a touch of extra black pepper at the table for a polished steakhouse feel.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 300 g kudu fillet steaks (2 x 150 g), at room temperature 300.000 g kudu fillet steaks 2 steaks, about 150 g each
2 1 tsp fine sea salt, plus more to finish 1.000 tsp fine sea salt
3 1 tsp coarsely cracked black pepper, plus extra to serve 1.000 tsp black pepper coarsely cracked
4 1 tbsp sunflower or canola oil 1.000 tbsp sunflower oil
5 1 tbsp butter, divided 1.000 tbsp butter use half for steak, half for beans
6 1 small shallot, finely chopped 1.000 small shallot
7 1 garlic clove, finely grated 1.000 clove garlic
8 2 tbsp brandy 2.000 tbsp brandy
9 150 ml beef or game stock 150.000 ml beef stock low-sodium if possible
10 80 ml fresh cream 80.000 ml fresh cream
11 1 tsp whole black peppercorns, lightly crushed 1.000 tsp black peppercorns crush with the flat of a knife or mortar
12 450 g floury potatoes, peeled and cut into chunks 450.000 g potatoes e.g., white potatoes suitable for mash
13 2 tbsp milk (or more as needed) 2.000 tbsp milk
14 1 tbsp butter (for mash) 1.000 tbsp butter for mash
15 1 tsp truffle oil (or 1 tbsp truffle butter) 1.000 tsp truffle oil add to taste; a little goes a long way
16 200 g green beans, topped 200.000 g green beans
17 1 tsp honey 1.000 tsp honey
18 1 tsp lemon juice 1.000 tsp lemon juice
19 2 tbsp chopped parsley, to finish 2.000 tbsp parsley optional but recommended for freshness

Method

  1. Cook the potatoes: Place the potato chunks in a pot, cover with cold salted water, and bring to a boil. Simmer 15–20 minutes until very tender. Drain well and let them steam-dry in the pot for 1 minute.
  2. Season the kudu: Pat the fillets dry. Season all over with the salt and cracked black pepper.
  3. Sear the steaks: Heat a heavy pan over medium-high heat. Add the oil and half the butter. Sear the kudu 2–3 minutes per side for medium-rare to medium (depending on thickness). Transfer to a warm plate and rest 6–8 minutes.
  4. Start the sauce: Lower the heat to medium. In the same pan, add the chopped shallot and cook 1–2 minutes until softened. Add the garlic and crushed whole peppercorns and cook 30 seconds until fragrant.
  5. Deglaze and reduce: Carefully add the brandy and scrape up the browned bits. Let it bubble for 30–60 seconds, then add the stock and simmer 3–5 minutes until reduced by about half.
  6. Finish the peppercorn cream: Stir in the cream and simmer 2–3 minutes until lightly thickened and glossy. Taste and adjust seasoning with a small pinch of salt if needed. Keep warm on very low heat.
  7. Make the truffle mash: Mash the hot potatoes until smooth (a ricer gives the most refined texture). Stir in the milk and the mash butter until silky. Remove from the heat and stir in the truffle oil. Taste and season with salt and a little extra pepper if desired. Keep covered.
  8. Glaze the beans: Bring a small pot of salted water to a boil. Blanch green beans 2–3 minutes until bright and just tender, then drain. Return to the pot or a small pan with the remaining butter, honey and lemon juice; toss over medium heat for 1–2 minutes until lightly glazed. Season with a pinch of salt.
  9. Plate with refinement: Spoon a bed (or quenelle) of truffle mash onto each plate. Slice the rested kudu or serve whole, set on the mash, and spoon over the black peppercorn brandy cream. Arrange the glazed green beans alongside and finish with parsley and a final crack of black pepper.