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OSTRICH FILLET WITH GREEN PEPPERCORN AND BRANDY SAUCE

Serves 4

Ingredients:

  • 500g KLEIN KAROO Ostrich Steak
  • seasoning of your choice

Method: Baste with olive oil. Heat heavy based or griddle pan until very hot. If you are having a braai, the coals should be very hot.

Place the steaks in a pan or on a grid and seal both sides. Once the steak is sealed, sprinkle with seasoning. Turn meat twice on each side until done as preferred.

Remove from heat. Baste with oil. Cover and leave to rest for 3 4 minutes before serving. Serve with vegetables in season and a green peppercorn sauce.

GREEN PEPPERCORN AND BRANDY SAUCE

Ingredients:

  • 2 cups heavy or whipping cream
  • 3 tablespoons canned green peppercorns, rinsed under cold water
  • 1 cup reduced beef stock
  • ½ cup brandy
  • salt and freshly ground black pepper to taste

Method: In a large saucepan, combine the heavy or whipping cream and green peppercorns. Bring to a simmer over medium high heat, stirring occasionally to prevent boiling over

Cook for about 10 minutes until reduced to coat the back of a spoon (approximately 1 cup). Add the beef stock and brandy, and cook until thickened.

Season with salt and black pepper. Remove from the heat and keep warm until served.

- Tersia de Wet

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