Ostrich Fillet Topped with Beans and Served with Two Sauces

Difficulty:
Cost:
12 minutes cooking time
preparation time

Description

Ingredients

Serves 4
  • 500 g Klein Karoo Ostrich Fillet
  • 4 Young Green Beans per person, steamed
  • 500 ml Soya Sauce
  • 15 ml Green Peppercorns
  • 15 ml Fresh Ginger, chopped
  • 20 ml Apple Cider Vinegar
  • Salt and Black Pepper to taste

Directions

Method:

  1. Mix together all the ingredients and marinate the fillets for 2 hours.
  2. Remove meat from marinade and grill in hot pan to medium rare (3 min per side);  be careful to not overcook.
  3. Reduce marinade in a separate pot to make a sauce.
  4. Blend to remove all the solids.

 

BÉARNAISE SAUCE

Ingredients:

  • 150 ml White Wine Vinegar
  • 2 Spring Onions, chopped
  • 10ml Fresh Tarragon, chopped
  • 2 Egg Yolks
  • 125ml Butter, cubed
  • Salt and Pepper to taste
  • 5ml Lemon Juice

Method:

  • Put the white wine vinegar, spring onion and tarragon in a saucepan and let it simmer to reduce by a third.
  • Allow to cool completely and then strain the vinegar into a heatproof bowl.
  • Add to egg yolks and whisk over double boiler with barely simmering water until foamy.
  • Whisk until the mixture is thick and pale.
  • Add the butter, a cube at a time, whisking until the mixture is thick and smooth.
  • Remove from heat.
  • Add lemon juice and adjust seasoning to taste.
  • Pour pepper sauce on each plate, place fillets on top, place beans on the fillets and drizzle with béarnaise sauce.
  • Serve with boiled baby potatoes.

 

Recipe by:  Chef Francois Ferreira