In today’s health-conscious world ostrich meat has become part of a balanced diet and allows…
Stuffed Ostrich Fillet
Fillet is the king of all meat cuts, and it is no different with an ostrich fillet. The meat is tender, full of subtle flavour and can be cooked to any desired temperature, but rare to medium-rare is best. Do not take your eye off the meat while it is cooking as 2-3 minutes per side is enough.
- 400g Ostrich fillet
- 3 Cloves of garlic, crushed
- 4 Spring onion thinly sliced
- 3 Basil leaves
- 3 Sage leaves
- 1/4 Teaspoon black pepper
- Extra virgin olive oil
- 100g Sliced exotic mushrooms
- 70g Parma Ham
- Butterfly and open the fillet, flatten (see how-to below).
- Combine the garlic, spring onion, bay-leaves, sage and black pepper.
- Lightly cover with extra virgin olive oil.
- Drizzle extra virgin olive oil over the mushrooms and let it rest for 5 min.
- Spread a thin layer of the garlic and herb mixture over surface of the flattened fillet.
- Layer mushrooms on top, followed by parma ham slices.
- Roll and tie at ends with kitchen string and then in between at 3-5cm intervals.
- Grill in a pan until cooked to your preference – but do not over-cook.
- Slice into medallions and serve
Baby spinach and sliced Bordeaux figs, topped with slithers of goats cheese.
Compliments with balsamic and maple dressing.
DID YOU KNOW
How to make a stuffed fillet roll:
- Butterfly and open the fillet.
- Place the fillet between two sheets of grease-proof paper on a chopping board.
- Gently pound with a rolling pin until the fillet is thin, but be careful not to make holes in it.
- Let it rest for a few minutes.
- Start with the end of the fillet closest to you and roll towards the top into a log shape.
- Place it seam-side down on the board.
Recipe: Pluim Eatery