Pre-grilled Ostrich Fillet
Serves 6

 
en croute with
creamed spinach
6 x 125g pre-grilled Ostrich fillets, defrosted
2 onions, finely chopped
100g butter or 50ml olive oil
500g spinach, chopped
pinch freshly grated nutmeg
50g flour
100ml cream, yoghurt or milk
salt and pepper to taste
6 x 125g (3 packs) pre-grilled
Ostrich fillets, defrosted
6 sheets phylo pastry
oil for pastry












Pre-heat the oven to 180C.

Sauté the onions in the butter or olive oil until the onions are soft. Add the spinach and nutmeg to the onions and fry until the spinach has wilted. Add the flour and stir through the mixture for about 2 minutes, then add the cream, yoghurt or milk. Stir until the sauce thickens. Adjust seasoning.

Meantime, take a sheet of phylo, oil, fold in half and cut a piece to fit into (with corners overlapping) a muffin pan and brush with oil, take another piece of the same size and place on top at a right angle to the first one. Take another and arrange to look like petals and the same with another one, brushing each layer with oil. Bake on a baking sheet until golden.

Meanwhile quickly fry the pre-grilled Ostrich fillets with a little olive oil in a very hot pan for approximately 1-1½ minutes per side, place a large spoonful of the spinach in the middle of each phylo flower, and place the fillet on top.
Serve with pan sauce and a green salad.
     
    Pre-grilled Ostrich Fillet
Serves 6

 
en croute with
steamed vegetables
6 pre-grilled Ostrich fillets, defrosted
2 packets frozen puff pastry, defrosted
150g mushrooms, chopped
100g onion, chopped
50g butter
45ml bread crumbs
1 egg
Salt and pepper








Preheat the oven to 180C or 375 F or Gas Mark 4
Fry the onions and mushrooms until soft. Remove from the cooking liquid and cool.
When cooled, mix mushroom and onion mixture with the fresh bread crumbs to absorb any moisture.
Roll out the pastry and cut 6 pieces, each big enough to cover one piece of fillet.
Place each pre-grilled Ostrich fillet on a piece of pastry, top with the mushroom mixture; fold the pastry over, dampening the edges to seal. Repeat until all six parcels are made.
Bake the parcels in the oven at 180C for about 15-20 minutes, or until browned and crispy.
Serve with steamed vegetables and pan gravy. Garnish each parcel with watercress.
     
    Pre-grilled Ostrich Fillet
Serves 4

 
with red wine, tomato
& herb sauce
4 pre-grilled Ostrich fillets, defrosted

Red wine, tomato and herb sauce
1 onion, finely sliced
2 cloves garlic, crushed
30 ml oil
30ml butter
4 tomatoes, skinned and chopped
pinch of sugar
250ml red wine
250ml beef stock
Salt and pepper to taste
45ml chopped mixed herbs












Melt the butter with the oil in a saucepan, then sauté the onions and garlic in the oil and butter until soft and opaque. Add the chopped tomatoes and pinch of sugar and cook for about 5minutes. Add the red wine and stock. Cook through, reducing the liquid by half.
Pass the sauce through a sieve or blend with a stick blender until smooth. Adjust the seasoning and add the chopped herbs. Quickly fry the pre-grilled Ostrich fillets with a little olive oil in a very hot pan for approximately 1-1½ minutes per side and serve with the red wine, tomato and herb sauce.
     
    Pre-grilled Ostrich Fillet
Serves 4

 
with caramelised
onion sauce
4 pre-grilled Ostrich fillets, defrosted
Caramelised onion sauce
4 medium onions, finely sliced
100g butter
50g flour
250ml chicken or beef stock
100ml cream
salt and pepper to taste








In a saucepan slowly caramelise the onions over a medium heat until golden brown. Remove the onions and add the flour to the remaining butter to make a roux. Add the stock while stirring the roux vigorously. Once all the stock is added simmer the sauce for about 2 minutes to make sure the flour is cooked through.
Add the onions then the cream. Adjust the seasoning. Quickly fry the fillets with a little olive oil in a very hot pan for approximately 1-1½ minutes per side. Serve with the caramelised onion sauce.

Chef suggestions:
The cream can be replaced by the same amount of plain yoghurt, the yoghurt needs to be stabilised with 5ml flour. Stir the yoghurt in at the same stage the cream would have been added.

Serve the steak with roast or steamed vegetables.
     
     
     
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