No added MSG & preservative free.


  • 1 Kudu Tenderloin
  • 250 g Safari Biltong Seasoning
  • As needed Olive Oil
  • 1 L Boiling Water
  • 100 ml Cream
  • 500 ml Buttermilk
  • 250 g Whole Black Peppercorns • 250 g So Good Mash Mix
  • 100 g Butter


  1. Marinade the Kudu tenderloin in the buttermilk for 24 hours.
  2. Remove the tenderloin from the buttermilk, rubbing off excess buttermilk.
  3. Crush the whole black peppercorns and mix the Safari Biltong Seasoning.
  4. Rub the tenderloin with olive oil and crust with pepper and spice mixture.
  5. Sear the tenderloin on all sides.2 – 3 minutes on each side.The meat needs to be pink inside.
  6. For the mash, mix together the So Good Mash Mix, water, butter and cream.
WordPress Video Lightbox