Springbok with Grapefruit Sauce

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the vegetables:

200 g suar snap peas
3 tablespoon cane sugar
3 tablespoon butter
1 tablespoon balsamic vinegar

Instructions

Right at the beginning place 4 - 5 thin butter slices or flakes on a plate in the freezer. They will be needed later to assemble the sauce.
Now crush the peppercorns with the juniper berries in a mortar. Rub and salt the meat with it. Heat the clarified butter in a pan on the highest setting and fry the medallions on each side for 1 minute per centimeter of thickness. Wrap the pieces in aluminum foil and set aside.
Reduce the temperature of the stove to a gentle cooking strength. Pour the balsamic vinegar into the pan, half of the juice and an equal amount of water afterwards. Reduce the whole thing very strongly until almost all of the liquid is gone. Then add the rest of the juice, another half a glass of water and the meat extract (homemade veal jus would be great) and reduce again to about a third. Salt and pepper.
Meanwhile, in another pan or a large saucepan, melt 3 tablespoons of butter (not the one from the freezer) with 3 tablespoons of sugar (cooking feels better with cane sugar), 1 tablespoon of balsamic vinegar and a dash of water over half heat and stir. Swirl the snow peas in it, lightly salt and let it steep for about 5 minutes. They should still keep their bite. Now take the pods out of the cooking vessel with a slotted spoon. There should be 4 - 5 tablespoons of liquid left to add to the grapefruit sauce.
A dash of juice has probably collected in the foil on the meat, which also goes into the sauce. While this is boiling again, get the butter out of the freezer and then take the pan off the stove.
While constantly beating with the whisk, add the butter piece by piece to the liquid until it has a creamy consistency. This works easily if only the butter is ice cold and is stirred in really slowly and gradually.

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