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Stuffed Ostrich Fillet

Stuffed Ostrich Fillet

Fillet is the king of all red 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, rare to medium-rare is recommended. Best not to take your eyes off the meat while it is cooking as 2-3 minutes per side is enough.

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Preparation Time

30min

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Cooking Time

10min

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Servings

4

INGREDIENTS

  • 400 g Ostrich Fillet
  • 3 cloves garlic, crushed
  • 4 spring onions, thinly sliced
  • 3 basil leaves
  • 3 sage leaves
  • Black pepper to taste
  • Extra virgin olive oil
  • 100 g exotic mushrooms, sliced • 70 g parma ham

DIRECTIONS

METHOD:

  1. Butterfly and flatten the fillet.
  2. Combine the garlic, spring onions, bay leaves, sage, and black pepper.
  3. Lightly coat with extra virgin olive oil.
  4. Drizzle extra virgin olive oil over the mushrooms and allow to rest for 5 minutes.
  5. Spread a thin layer of the garlic and herb mixture over the flattened fillet.
  6. Roll up the fillet and use kitchen string to secure ends and at 3 – 5 cm intervals.
  7. Grill in a pan until cooked to desired temperature – taking care not to overcook.
  8. Slice into medallions and serve.

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