Ostrich Pepper Fillet

Difficulty:
Cost:
12 minutes cooking time
35-40 minutes preparation time

Description

Ingredients

Serves 4
  • 500 g Klein Karoo Ostrich Fillet
  • 15 ml Olive Oil
  • 3 teaspoons Coarsely Cracked Black Peppercorns
  • 30 ml Brandy (optional)
  • A dash of Tabasco Sauce (optional)
  • A dash of Worcestershire Sauce
  • A little Lemon Juice
  • 60 ml Butter
  • Salt
  • 2 tablespoons Chopped Flat-Leaf Parsley or Chives
  • 30 ml Cream (optional)

Directions

Method:

  1. Sprinkle both sides of each fillet with pepper and press well into the meat with the heel of your hand. Let stand at room temperature for 30 minutes.
  2. Heat a lightly oiled, large heavy-based frying pan over high heat, cook fillets on one side until brown, for about 3 minutes. Turn fillets and cook for another 3 – 4 minutes. Remove from the pan, cover and leave to rest for 5 minutes.
  3. Return the pan to a medium heat and add the brandy (if using) scraping up the browned bits on the bottom of the pan with a wooden spoon for 30 seconds.
  4. Add sauces and lemon juice to taste, then whisk in the butter until completely melted. Season to taste, adding a little salt, and sprinkle with parsley or chives.
  5. For a creamy sauce, swirl cream into the pan sauce. Spoon the sauce over the fillets and serve.

 

Recipe by:  Tersia de Wet