Ostrich fillet with green figs and port sauce

YOU
Rate this recipe


By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

250.00 g ostrich fillet
15.00 ml vinegar — balsamic
1.00 lemon — zest only
black pepper — freshly ground
10.00 ml fresh chillies — 573
blue cheese — large
1.00 figs — halved
10.00 g butter
PORT SAUCE
250.00 ml stock — chicken
125.00 ml port
5.00 ml vinegar — balsamic
3.00 ml green peppercorns
25.00 ml cream
15.00 g butter
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.