500g 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 vegetables and green peppercorn sauce

GREEN PEPPERCORN AND BRANDY SAUCE:

INGREDIENTS

Makes 2 cups

• 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

METHOD:

• 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, about 10 minutes, coat the back of a spoon and there is approximately 1 cup.
• Add the beef stock and brandy, cook until thickened.
• Season with salt and black pepper.
• Remove from the heat and keep warm until served.

Recipe: Tersia de Wet