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Pluim Eatery Stuffed Ostrich Fillet

Pluim Eatery Stuffed Ostrich Fillet

DESCRIPTION

INGREDIENTS

• 400g ostrich fillet
• 3 cloves of garlic, crushed
• 4 spring onion thinly sliced
• 3 Basil leaves
• 3 Sage leaves
• 1/4 t black pepper
• Extra virgin olive oil
• 100g sliced exotic mushrooms
• 70 g Parma Ham

• 400g ostrich fillet
• 3 cloves of garlic, crushed
• 4 spring onion thinly sliced
• 3 Basil leaves
• 3 Sage leaves
• 1/4 t black pepper
• Extra virgin olive oil
• 100g sliced exotic mushrooms
• 70 g Parma Ham

DIRECTIONS

Method:

• 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 sit for 5 min
• Spead 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 till cooked to desired temperature – but do not over-cook
• Slice into medallions and serve

Serving Suggestion:

Baby spinach and slices Bordeaux figs, topped with slithers of goats cheese
Complimentes 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

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