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Ostrich Fillet With Herb Sauce

Ostrich Fillet With Herb Sauce

In today’s health-conscious world ostrich meat has become part of a balanced diet and allows the meat lover the pleasure of a scrumptious steak or fillet in the full knowledge that it is, in fact, a great choice.

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Preparation Time


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Cooking Time


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  • 1kg Klein Karoo Ostrich Fillet
  • 2 – 3 Teaspoons ground black pepper
  • 45g Parmesan cheese, thinly sliced.



  • Grill ostrich fillet in pan or open fire. Seal fillets first before rubbing the meat with black pepper.
  • Braai until rare or medium rare.
  • Remove from fire and place in a casserole. Leave until cold. Place in fridge for 5 – 8 hours.
  • Prepare the herb sauce so long and then cut the fillets into paper thin slices.


  • ¼ Cup light olive oil (or cooking oil) 
  • ¼ Cup virgin olive oil 
  • 2 Tablespoons white wine vinegar 
  • 2 Tablespoons french mustard 
  • 2 Tablespoons mayonnaise 
  • ¼ Cup finely chopped parsley 
  • 1 Teaspoon finely chopped thyme 
  • 2 Teaspoons finely chopped marjoram


  • Mix first three ingredients well and divide equally. Pour into two small bowls.
  • Add mustard and mayonnaise to one bowl oil/vinegar and mix with a small wire whisk. Do not use an electric blender – it can cause the sauce to curdle.
  • Pour this sauce on the basis and near the rim of a platter. Place the thinly sliced ostrich fillet (overlapping) on top of the sauce in the platter.
  • Whisk herbs and remaining oil/vinegar mix together and pour over meat.
  • Decorate with slivers of Parmesan.
  • Serve hot or cold with a variety of breads and salad.

Recipe: Alet Coetzee

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