Fynbos-Kissed Springbok Saddle with Rooibos-Berry Reduction and Sweet Potato-Biltong Rosti

Pat the springbok saddle dry with paper towels. In a small bowl, combine chopped rosemary, thyme, minced garlic, 1 tablespoon olive oil, 1 teaspoon sea salt, and 0.5 teaspoon black pepper. Rub this mixture evenly over the springbok saddle. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

Preheat your oven to 180°C (350°F). For the Sweet Potato-Biltong Rosti, peel and coarsely grate the sweet potatoes. Squeeze out as much excess moisture as possible using a clean kitchen towel. In a large bowl, combine the grated sweet potato, finely diced biltong, finely diced red onion, egg, all-purpose flour, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Mix thoroughly until well combined.

Heat 2 tablespoons of butter or olive oil in a large non-stick skillet over medium-high heat. Form the sweet potato mixture into four equal patties (rostis). Place them in the hot skillet and flatten slightly. Cook for 5-7 minutes per side, or until golden brown and cooked through. Keep warm in the oven while preparing the springbok.

While the rostis are cooking, prepare the Rooibos-Berry Reduction. In a small saucepan, combine the brewed rooibos tea, mixed berries, red wine, balsamic vinegar, and honey (or maple syrup). Bring to a simmer over medium heat and reduce by about one-third, approximately 10-15 minutes, until slightly thickened. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all liquid. Return the strained sauce to the saucepan.

Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed, oven-safe skillet over high heat. Once shimmering, sear the marinated springbok saddle for 2-3 minutes per side, until a beautiful golden-brown crust forms. Transfer the skillet to the preheated oven and roast for 8-12 minutes for medium-rare (internal temperature of 55-57°C / 130-135°F), or longer to your preferred doneness. Remove from the oven, transfer the springbok to a cutting board, and let it rest for 5-7 minutes, loosely tented with foil.

While the springbok rests, gently reheat the berry reduction. Remove from heat and whisk in the cold, cubed unsalted butter, one cube at a time, until the sauce is glossy and emulsified. Season with salt and pepper to taste.

Slice the rested springbok saddle into thick medallions. To plate, place a sweet potato-biltong rosti on each serving plate. Arrange a few slices of springbok saddle next to it. Spoon a generous drizzle of the warm rooibos-berry reduction over the springbok and around the plate. Garnish with fresh fynbos sprigs or microgreens, if desired, and serve immediately.