Recipe Centre

Rare roast ostrich fillet with green peppercorn sauce

Ingredients
1 kg ostrich fillet, trimmed of all fat and sinew
olive oil
salt and milled pepper
GREEN PEPPERCORN SAUCE
20 ml Madagascar green peppercorns
500 ml cream

Method:
Place fillet on a roasting tray. Drizzle over a generous amount of oil and rub it in with your hands. Season well.
Roast at 220 °C for 20 to 25 minutes for medium-rare and 30 to 35 minutes for medium. Keep meat warm for 10 minutes before slicing and serving on a heated dish with the sauce.
GREEN PEPPERCORN SAUCE: Drain and rinse peppercorns and crush half between the backs of two spoons, leaving the other half whole.
Add to cream and bring to boil. Reduce and thicken by boiling for about 10 minutes. Add seasoning if desired.

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