Herbed ostrich fillet recipe by David Finlayson paired with Edgebaston Cabernet Sauvignon.
Ingredients
1 ostrich fillet
olive oil for frying and drizzling
butter for frying
A handful of basil leaves, finely chopped
125 ml Peppadews®, finely chopped
2 cloves garlic, finely chopped
balsamic vinegar for drizzling
salt and freshly ground black pepper
Recipe
Serves 4
Divide the fillet into four portions. In a medium saucepan or deep frying pan with a lid, add a dash of olive oil and a dab of butter, melt, and mix. On high heat, seal the fillets on both sides by turning quickly. Drizzle the meat with olive oil. Cover the pan with the lid and allow to cook for about 3 minutes.
Turn, add a dab of butter to each portion, cover, and cook for a further 3 minutes. Remove the pan from the heat and allow the meat to rest for 5 minutes.
Combine the basil, peppadews, and garlic. Drizzle with balsamic vinegar and mix well. Slice each portion of the fillet (a portion per serving) and roll the slices in the herb mix. Season to taste with salt and freshly ground black pepper.
Serve with oven-roasted baby potatoes and baby leeks.
Wine Pairing
Edgebaston Cabernet Sauvignon
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