Pan-fried Herbed Ostrich Fillet Recipe
By David Finlayson

Herbed ostrich fillet recipe by David Finlayson paired with Edgebaston Cabernet Sauvignon.

©Mike Carelse
Pan-fried Herbed Ostrich Fillet Recipe by David Finlayson.


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 


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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