Seared pepper and lemon crusted ostrich fillets


- 4 ostrich fillets, 200 g each

- 15 gr black pepercorns

- 1 lemon, zest and juice

- 2 garlic cloves

- 15 ml extra virgin olive oil

- 2 springs of Thyme, leaves picked

- 200 grams wild mushrooms, sliced

- 150 grams parsley, roughly chopped

- 1 dash of salt and black ground pepper, to taste



1 Place peppercorns and zest into a pestle and mortar and grind to a powder.

2 Add olive oil and rub marinade onto ostrich filets.

3 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.

4 Remove from pan and allow to rest for 5 minutes.

5 Heat a frying pan over high heat until hot.

6 Fry mushrooms in garlic and quickly sauté for about 3­4 minutes until golden.

7 Squeeze the juice of 1 lemon over the mushrooms and season with salt and freshly ground pepper. Remove from heat and add chopped parsley.

8 Serve fillet with a generous topping of sautéed mushrooms and garnish with watercress.

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