Fillet is the king of all meat cuts, and it is no different with an…
Pepper Crusted Ostrich Fillet
In today’s health-conscious world ostrich meat has become part of a balanced diet and allows the meat-lover the pleasure of a scrumptious steak or fillet in the full knowledge that it is, indeed a great choice. Ostrich is naturally low in fat, so, be careful, not to overcook it.
- 1 Cup cous cous
- 1 Cup chicken stock
- 5ml Olive oil
- Mixed peppers
- 50g Red onion
- 50g Baby marrow
- 50g Chic peas
- 4 to 5 Rocket leaves
- 15g Feta
- Soak cous cous in hot chicken stock for 10 min add olive oil and separate with a fork.
- In a medium sauce pan fry mixed peppers, red onion, baby marrow and chic peas, allow to cool.
- Add peppers mix to cous cous.
- Use rocket leaves and feta for garnish.
INGREDIENTS ( STEAK )
- 200g Ostrich steak
- 10ml Brandy
- 20g Salted butter
- 4 Sage leaves
- 5ml Seed oil
- In a sauce pan add oil and heat.
- Add the fillet with salt and pepper.
- Sear steak for 2 min each side, add butter and sage leaves.
- Fry for 5 to 10 min and add brandy.
- 2 Potatoes cooked and mashed.
- Add roasted garlic butter and cream until smooth.
For the candied carrots
- 250g Carrots
- 5g Salted butter
- 50g Sugar
Add together in a pot, cook until soft.
- 100g Wild mushrooms
Fry in hot saucepan with sage leaves and butter until soft, and serve with steak.
Serve sliced steak on a bed of cous cous with mashed potatoes and candied carrots.
Recipe: The Black Swan