• 400g Klein Karoo Ostrich Whole Fillet
• 65ml Sour cream
• 15g Madagascar peppercorns
• 65ml Creamy blue cheese, crumbled
• 7.5ml Fresh lemon juice
• 2.5ml Freshly ground black pepper

• Combine all these ingredients in mixing bowl.
• Brush meat on both sides with olive oil.
• Quickly seal meat on both sides in a little olive oil and 5 ml butter in a heavy based grill pan. Turn once, using tongs.
• Spread the topping over the meat and place meat in an oven tray.
• Roast until the required degree of doneness.

Cooking times:

• Roast 15 minutes at 180C for a rare roast and 20 minutes for a medium roast.

Serve with roasted potatoes and seasonal vegetables.

Recipe:  Tersia de Wet