•  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.

Recipe: Tersia de Wet