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Whole ostrich fillet roast with blue cheese and peppercorn topping

20 minutes cooking time   |   30 minutes preparation time



Serves 2 – 4

  • 400 g Klein Karoo Ostrich Whole Fillet
  • 65 ml sour cream
  • 15 g Madagascar peppercorns
  • 65 ml creamy blue cheese, crumbled
  • 7.5 ml fresh lemon juice
  • 2.5 ml 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

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