July 16, 2021


by chef Kerry Kilpin of Steenberg Wine Farm

Serves 4


300 g beef fillet

1 sweetcorn

1 red chilli, finely chopped

2 spring onions, finely chopped

50 g wild rocket

150 g shimeji mushrooms

1 lime, cut into wedges



50 ml olive oil

25 ml lemon juice

25 ml soya sauce

1 t sugar


Truffle mayonnaise

1 egg yolk

½ C sunflower oil

1 t truffle oil

2 t red wine vinegar

2 t water

1 t hot English mustard




  1. Combine olive oil, lemon juice, soya sauce and sugar. Mix well.
  2. Divide in half. Pour half over the mushrooms and allow to marinate for 30 minutes.

Truffle mayonnaise                                     

  1. Place egg yolk, truffle oil, red wine vinegar, water, mustard and a pinch of salt in a food processor.
  2. While the food processor is running slowly, add sunflower oil to form an emulsion. The mixture will slowly start to thicken as you add the oil.
  3. Seasin with salt, taste for acidity. You may want to add a little more vinegar.


  1. Season the beef with salt and pepper.
  2. In a hot pan, sear the meat on each side for 1 minute. Place in the fridge and allow to cool.
  3. Char the corn on an open flame for 1 minute on each side. You want the corn to turn slightly black but not completely burned. Allow to cool and slice off the cob.


  1. Slice the beef as thinly as you can and lay flat over a large platter. Cover the entire surface of the platter with the slices of beef.
  2. Sprinkle the meat with charred corn, chilli and spring onions.
  3. Season the meat with the remaining vinaigrette.
  4. Drizzle the truffle mayo over the meat. Garnish with marinated mushrooms and wild rocket.
  5. Serve with sliced lime wedges.
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