Rare roast ostrich fillet with green peppercorn sauce


Ingredients 6
Servings 4
Time

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.
 

Read more on: roast
 

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