Samp, a staple in South African kitchens, gets an elegant gourmet upgrade in this refined dish. Think samp risotto stirred with buttery onions and cheese, topped with garlic-wilted spinach and a perfectly seared beef fillet steak, finished with a luscious, glossy red wine sauce. It’s a celebration of humble ingredients turned hero—ideal for dinner parties or elevated weeknight meals.
Serves: 4
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Ingredients
For the Samp Risotto:
- 240 ml samp, soaked overnight and drained
- 960 ml water
- 1½ tsp (7.5 ml) Cape Herb & Spice Atlantic Sea Salt
- 120 ml finely chopped white onion
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) butter
- 80 ml freshly grated Parmesan or Pecorino
For the Beef Fillet:
- 4 x 200 g beef fillet steaks
- Cape Herb & Spice Texan Steakhouse Rub, to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) salted butter
For the Red Wine Sauce:
- 2 tbsp (30 ml) salted butter
- 2 shallots, very finely chopped
- 1 clove garlic, minced
- 2 tbsp (30 ml) plain flour
- 2 tsp (10 ml) brown sugar
- 300 ml dry red wine
- 1 tsp (5 ml) fresh thyme leaves
- Cape Herb & Spice Atlantic Sea Salt, to taste
- Cape Herb & Spice Extra Bold Peppercorns, to taste
For the Garlic Spinach:
- 1 packet baby spinach leaves
- 1 clove garlic, sliced
- 1 tbsp (15 ml) extra virgin olive oil
- 2 twists Cape Herb & Spice Atlantic Sea Salt
- 2 twists Cape Herb & Spice Extra Bold Peppercorns
Method
1. Cook the Samp
Drain the soaked samp and place in a large saucepan with 960 ml water and the salt. Cover and simmer gently over low heat for about 2 hours, or until tender.
Meanwhile, sauté the onion in the butter and olive oil over low heat until soft but not browned. Once the samp is ready, stir in the onions and grated cheese.
Chef’s Tip: This can be made ahead and gently reheated.
2. Prepare the Red Wine Sauce
In a small saucepan, melt the butter over low heat. Add the shallots and garlic and cook until soft. Stir in the flour and sugar and cook for 1 minute.
Remove from heat, then slowly whisk in the red wine. Return to the heat and simmer, whisking constantly, until thickened. Add thyme, salt and cracked black pepper to taste.
Note: Sauce can be cooled and reheated later.
3. Cook the Fillet Steaks
Rub the beef fillets generously with Texan Steakhouse Rub and let them come to room temperature for an hour.
Heat a large pan with oil and butter. Sear the steaks over high heat until cooked to your liking. Rest the steaks, covered, while you finish the spinach.
4. Wilt the Spinach
In a saucepan, gently warm olive oil with sliced garlic for 2 minutes. Add spinach, remove from heat and cover. Let stand for a minute, then season with salt and pepper and stir gently.
5. To Serve
Spoon samp risotto into a ramekin or food ring and invert onto serving plates. Top with wilted spinach and a seared fillet steak. Drizzle generously with red wine sauce and serve immediately.
Plating Tip
Add microgreens or a sprig of thyme on top of each fillet for restaurant-style presentation.