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Ostrich Pepper Fillet

Ostrich Pepper Fillet

This Pepper Steak is an easy recipe with a savoury sauce that you can serve with your favourite side dish! It’s easy to customize and fast to make.

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Preparation Time


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Cooking Time


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  •  500g Klein Karoo Ostrich Fillet
  •  15ml Olive oil
  •  2 – 3 Teaspoons coarsely cracked black peppercorns
  •  30ml Brandy (optional)
  •  A dash of Tabasco Sauce (optional)
  •  A dash of Worcestershire Sauce
  •  A little lemon juice
  •  60ml Butter
  •  Salt
  •  2 Tablespoons chopped flat-leaf parsley or chives
  •  30ml Cream (optional)



  • Sprinkle both sides of each fillet with pepper and press well into the meat with the heel of your hand. Let stand at room temperature for 30 minutes.
  • Heat a lightly oiled, large heavy-based frying pan over high heat, cook fillets on one side until brown, for about 3 minutes. Turn fillets and cook for another 3 – 4 minutes. Remove from the pan, cover and leave to rest for 5 minutes.
  • Return the pan to medium heat and add the brandy (if using) scraping up the browned bits on the bottom of the pan with a wooden spoon for 30 seconds.
  • Add sauces and lemon juice to taste, then whisk in the butter until completely melted. Season to taste, adding a little salt, and sprinkle with parsley or chives.
  • For a creamy sauce, swirl cream into the pan sauce. Spoon the sauce over the fillets and serve.

Cook’s Tip:  Replace black peppercorns with soft green peppercorns pickled in brine.

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