• 500g Klein Karoo Ostrich Whole Fillet
• 15ml Olive oil

• Baste the meat with olive oil.
• Heat a grill pan until very hot.
• If braaiing, the coals should be very hot.
• Place the steak in  the pan or on the grid and seal both sides.
• Once the meat is sealed, sprinkle with seasoning.
• Turn meat twice on each side until done as preferred.
• Remove from heat.
• Baste again with a little olive oil.
• Cover and leave to rest for 5 minutes before serving.

Cooking times:

Stovetop/braai:

• Rare: 8 minutes
• Medium:12 minutes

Oven:

• Rare: 15 minutes
• Medium:20 minutes

BALSAMIC JUS

INGREDIENTS:

• 250ml Balsamic vinegar
• 70g Brown sugar
• 4 Rosemary sprigs
• 3 Garlic cloves, crushed
• 50g Butter

METHOD:

• Place balsamic vinegar, sugar, rosemary, and garlic in a medium-sized saucepan over medium heat and bring to the boil.
• Reduce heat and cook for 5 minutes or until reduced by two thirds. Add butter and stir to combine. Serve with ostrich steak.

Recipe:  Tersia de Wet