A lean and tender ostrich fillet featuring a bold, dense pepper crust and flash-seared over hot coals for a perfect medium-rare finish.
1 kg whole ostrich fillet or 3 tbsp coarsely cracked black peppercorns
1 tbsp sea salt flakes or 2 tbsp olive oil.
Olive oil
Cracked pepper
1
Rub the ostrich fillet with olive oil. Mix the cracked pepper and sea salt on a flat plate and roll the fillet firmly in the mixture until a dense pepper crust forms on all sides.
2
Ostrich is exceptionally lean and dries out quickly if overcooked. Place onto a very hot braai and sear fast for 3–4 minutes per side.
3
Remove, let rest in foil for 10 minutes, and slice thinly into medium-rare medallions.
Notes
Braai on a high heat
Ingredients
1 kg whole ostrich fillet or 3 tbsp coarsely cracked black peppercorns
1 tbsp sea salt flakes or 2 tbsp olive oil.
Olive oil
Cracked pepper