Ostrich Fillet with Green Peppercorn & Brandy Sauce
PREPARING OSTRICH FILLET OR STEAK
Open the Klein Karoo vacuum-sealed ostrich meat pack and leave to stand for five minutes. Separate individual portions. Lightly baste with olive oil. Heat a heavy-based or grill pan until very hot. If braaiing, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat frequently on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for five minutes before serving with a sauce of your choice.
The low intramuscular fat content of ostrich meat may result in a slightly drier meat. Don’t confuse this with toughness, and remember salt and seasoning draw moisture – so be sure to season after sealing the meat. Ostrich meat should be cooked at the highest possible temperature for the shortest possible time. If overcooked (well done), ostrich meat will become dry. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. Enjoy the taste!
Cooking times – stove top and braai:
Rare: 2 minutes per side
Medium rare: 3 minutes per side
Medium: 4 minutes per side
(Time based on a fillet or steak with a thickness of ± 2 cm)
How to prepare ostrich fillet
Open the vacuum-sealed portioned ostrich meat packet and leave to stand for 5 minutes. Separate individual cuts. Lightly baste with olive oil. Heat a heavy-base or griddle pan until very hot. If you are having a barbeque, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat twice on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for 5 minutes in a warm place before serving.
- 500 g Klein Karoo Ostrich Fillet
- 2 cups Heavy Cream or Whipping Cream
- 3 tablespoons Canned Green Peppercorns, rinsed under cold water
- 1 cup Reduced Beef Stock
- 1 1/2 cup Brandy
- Salt and freshly ground Black Pepper to taste
- Baste the fillet steaks with olive oil.
- Heat a heavy based pan or griddle pan until very hot. If you are having a braai, the coals should be very hot.
- Place the steaks in a hot pan or on the barbecue to seal both sides.
- Once the steak is sealed sprinkle with seasoning. Turn meat twice on each side until it is done to prefered taste.
- Remove from heat.
- Baste with low fat oil, e.g. olive oil.
- Cover and leave to rest for 3 to 4 minutes before serving.
- Serve with seasonal vegtables and green peppercorn sauce.
Green Peppercorn and Brandy Sauce
Makes 2 cups
- In a large saucepan, combine the heavy or whipping cream and green peppercorns.
- Bring to a simmer over medium-high heat, stirring occasionally to prevent boiling over.
- Cook until reduced to coat the back of a spoon and there is approximately 1 cup, about 10 minutes.
- Add the beef stock and brandy, cooking until thickened.
- Season with salt and black pepper.
- Remove from the heat and keep warm until serving.
Recipe by: Tersia de Wet