• 500g Klein Karoo Ostrich Fillet (4/5 x 125/100 g portions)
•  4 Young Green Beans per person, steamed

FOR THE MARINADE YOU NEED:

•  500ml Soya sauce
•  15ml Green peppercorns
•  15ml Fresh ginger, chopped
•  20ml Apple cider vinegar
•  Salt and black pepper to taste

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:

• 150ml White wine vinegar
• 2 Spring onions, chopped
• 10ml Fresh tarragon, chopped
• 2 Egg yolks
• 125ml Butter, cubed
• Salt and pepper to taste
• 5ml 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:  Chef Francois Ferreira