• 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.

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

HERB SAUCE

METHOD:

• 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