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Ostrich Fillet With Green Peppercorn & Brandy Sauce

Ostrich fillet with green peppercorn & brandy sauce

20 minutes cooking time



Serves 4

  •  500 g Klein Karoo Ostrich Fillet * Seasoning of your choice


  • Baste the fillet steaks with olive oil.
  • Heat a heavy based pan or griddle pan until very hot. If you are having a braai, the coals should be very hot.
  • Place the steaks in a hot pan or on the barbecue to seal both sides.
  • Once the steak is sealed sprinkle with seasoning. Turn meat twice on each side until it is done to preferred taste.
  • Remove from heat.
  • Baste with low-fat oil, e.g. olive oil.
  • Cover and leave to rest for 3 to 4 minutes before serving.
  • Serve with seasonal vegtables and green peppercorn sauce.
  •  2 cups heavy cream or whipping cream
  •  3 tablespoons canned green peppercorns, rinsed under cold water *
  •  1 cup reduced beef stock *
  • ½ cup brandy
  •  Salt and freshly ground black pepper to taste

Green Peppercorn and Brandy Sauce:

Makes 2 cups


  • In a large saucepan, combine the heavy or whipping cream and green peppercorns.
  • Bring to a simmer over medium-high heat, stirring occasionally to prevent boiling over.
  • Cook until reduced to coat the back of a spoon and there is approximately 1 cup, about 10 minutes.
  • Add the beef stock and brandy, cooking until thickened.
  • Season with salt and black pepper.
  • Remove from the heat and keep warm until serving.

Recipe: Tersia de Wet

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