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Receta Pepper-crusted ostrich fillet
by Peter Brown

Pepper-crusted ostrich fillet

you can substitute with beef fillet–it also work well with the bite of pepper and the tangy ginger-lemon sauce.
Fillet is a lovely meat to use because the cooking process is quick
make liberal use of cracked black pepper but it is not entirely essential and you can substitute with coarse salt or whatever spices you prefer. A good rub with garlic-infused butter or oil also makes for great taste.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 kg fillet of your choice (two or even four individual medallions of fillet work as well because the meat is sliced after cooking in any case)
  • ½ cup coarse black pepper
  • 1 tablespoon coarse salt
  • 4 tablespoons oil for cooking
  • For the sauce:
  • 2 teaspoons finely grated fresh ginger
  • 160ml beef stock (oxtail cubes also work well)
  • 2 onions peeled and finely chopped
  • 2 cloves of garlic, peeled, crushed and finely chopped
  • 3 Bay leaves
  • 280ml honey
  • 80ml lemon juice
  • 1 teaspoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper

Direcciones

  1. Place the chopped onion in a saucepan over medium heat, add the butter and onion and cook until shallots are nice browned and caramelised.
  2. Add ginger and garlic and cook for four minutes.
  3. Add the stock, Worcestershire sauce, Bay leaves, sugar and lemon juice and boil gently for about 20 minutes, remove lid and boil for further five minutes, adjust seasoning to taste then cover and remove from heat.
  4. Roll the fillets in the coarse pepper and salt.
  5. Pour oil into a large frying pan and over high heat quickly sear the steak (don’t cook for longer than two minutes then turn and fry for a further three minutes).
  6. Remove steaks from pan and set aside to rest for five minutes.
  7. Remove Bay leaves from sauce and spoon the sauce into four plates.
  8. Cut the meat into slices and place meat on the sauce.
  9. Add a little of the sauce over the meat but don’t drench or coat the meat completely.
  10. Add a twist of black pepper.
  11. Serve with potato wedges, Irish cut potato chips, or potato skins, and blanched or roast veggies.