Finally a wiper dinner..

[Springbuck]

Chinese style: broil the filet whole, brushed with sesame oil. Prepare sauce a head of time: 1:1:1 soysauce, brown sugar, ketchup. Add white pepper (or black pepper) ginger, and garlic to taste. Add a couple whole dried bush peppers, aka Thai or Japanese peppers, and simmer. The sauce will be dark red, tangy, very sweet, and HOT. You can use the same sauce for chicken, or fried fish if you dust or batter and fry. A little goes a long way.

Serve it pretty with baby bokchoy or stir fried Swiss chard.
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