Ostrich Fillet Topped with Beans and Served with Two Sauces

Method:

1. Mix together all the ingredients and marinate the fillets for 2 hours.
2. Remove meat from marinade and grill in hot pan to medium rare (3 min per side);  be careful to not overcook.
3. Reduce marinade in a separate pot to make a sauce.
4. Blend to remove all the solids.

BÉARNAISE SAUCE

Ingredients:

• 150 ml white wine vinegar
• 2 Spring onions, chopped
• 10 ml fresh tarragon, chopped
• 2 egg yolks
• 125 ml butter, cubed
• Salt and pepper to taste
• 5 ml lemon juice

Method:

• Put the white wine vinegar, spring onion, and tarragon in a saucepan and let it simmer to reduce by a third.
• Allow to cool completely and then strain the vinegar into a heatproof bowl.
• Add to egg yolks and whisk over double boiler with barely simmering water until foamy.
• Whisk until the mixture is thick and pale.
• Add the butter, a cube at a time, whisking until the mixture is thick and smooth.
• Remove from heat.
• Add lemon juice and adjust seasoning to taste.
• Pour pepper sauce on each plate, place fillets on top, place beans on the fillets and drizzle with béarnaise sauce.
• Serve with boiled baby potatoes.

Recipe by:  Chef Francois Ferreira