Meat

Fillet

Springbok fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Small African antelope yields lean, fine, slightly sweet game meat. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with coriander seed, vinegar, pepper, apricot and red wine.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedFreshGrilledPan FriedPoachedRawRoastedWhole

Traits

BonelessEven ThicknessFine GrainLeanMildPremiumQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 199

Amount per 100 g

Total Fat 10.4 g
Saturated Fat 5.13 g
Trans Fat 0.2 g
Monounsaturated Fat 4.85 g
Polyunsaturated Fat 1.05 g
Cholesterol 73.1 mg
Sodium 58.3 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.5 g
Water 57.8 g

Detailed nutrients

Energy 199 kcal
Water 57.8 g
Protein 22.5 g
Fat 10.4 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.05 g
  - Omega-3 0.11 g
- Trans Fat 0.2 g
Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.77 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
Minerals 432 mg
- Major Minerals 430 mg
  - Calcium 46 mg
  - Sodium 58.3 mg
  - Potassium 326 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 73.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.77 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·

Minerals

Sodium: 58.31 · Potassium: 326 · Calcium: 46 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

500

Fine dining plated springbok carpaccio and rare loins. Cooks treated fillet of springbok as a cut with its own timing and sides.

1700

As springbok cookery specialised, fillet was portioned and sold ready for the pan. Trekboer cookery dried springbok into everyday biltong.

2010

Fine dining plated springbok carpaccio and rare loins; fillet of springbok took a named place in that kitchen trade.