Kannaland ostrich fillet carpaccio with herb sauce

2 minutes cooking time   |   5-8 hours preparation time

Serves 8 – 10

DESCRIPTION

INGREDIENTS

• 2 kg KLEIN KAROO OSTRICH FILLET *

• 2 – 3 teaspoons ground black pepper *

• 45 g Parmesan cheese, thinly sliced.

Method:

• 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.

Ingredients

• 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.