In today’s health-conscious world ostrich meat has become part of a balanced diet and allows…
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.
- 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