Ostrich fillet with green figs and port sauce

Recipe from: 1/25/2001 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 250
    g
    ostrich fillet
  • 15
    ml
    balsamic vinegar
  • 1
    lemon, rind
  • freshly ground black pepper
  • 10
    ml
    olive oil
  • large piece blue cheese
  • 1
    whole preserved fig, halved
  • 10
    g
    butter
  • PORT SAUCE
  • 250
    ml
    chicken stock
  • 125
    ml
    port
  • 5
    ml
    balsamic vinegar
  • 3
    ml
    green peppercorns
  • 25
    ml
    cream
  • 15
    g
    butter
 

Method

 
Preheat the oven to 220 ºC. Season the ostrich fillet with balsamic vinegar, lemon rind and black pepper. Heat the olive oil in a pan and seal the meat on all sides. Place the meat on a baking sheet and oven roast until medium done, about 7-10 minutes. Remove from the oven. Press the blue cheese into the hollow of the green fig and arrange on a baking sheet. Oven-grill until the cheese just begins to melt. Set aside. Heat the chicken stock, port, balsamic vinegar and green peppercorns in a saucepan and reduce by about three-quarters. Add the cream and heat to just below boiling. Beat in the butter. Slice the fillet and arrange on a plate. Pour over the sauce and place the grilled fig on the side. Serve with roasted red sweet peppers, asparagus and deep-fried leeks. Makes 1 generous portion or 2 smaller portions.
 

Read more on: roast  |  grill
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.