Ostrich Pepper Fillet

12 minutes cooking time
35-40 minutes preparation time



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)



  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