Seared Pepper & Lemon Crusted Ostrich Fillets with Sauteed Wild Mushrooms
- 4 x 200g ostrich fillets
- 1 tbsp (15ml) black peppercorns
- 1 tsp (5ml) maldon sea salt
- zest and juice of 1 lemon
- 2 cloves of garlic
- 1 tbsp (15ml) extra virgin olive oil
- 15g butter
- 2 sprigs thyme, leaves picked
- 250g wild mushrooms, sliced (can also use portabella)
- 15g parsley, roughly chopped
- salt and freshly ground black pepper
- Place peppercorns, salt and zest into a pestle and mortar and grind to a powder.
- Add olive oil and rub marinade onto ostrich filets.
- Heat a grill pan on medium heat and grill ostrich fillets for 5 -10 minutes on each side depending on how well done you want them.
- Remove from pan and allow to rest for 5 minutes.
- Heat a frying pan over high heat until hot.
- Fry mushrooms in butter and garlic and quickly sauté for about 3-4 minutes until golden.
- Squeeze the juice of 1 lemon over the mushrooms and season with salt and freshly ground pepper. Remove from heat and add chopped parsley.
- Serve fillet with a generous topping of sautéed mushrooms and garnish with watercress.
Can you believe that you can eat this well without having to go to a restaurant? Try out this recipe and let us know what you think of it.
INTERESTING FACT: Ostrich meat tastes very similar to beef but is a healthy alternative as it is low in fat and cholesterol. So if you are looking for a healthy alternative try out one of these long-legged birds instead of our hooved staples.