Ingredients Jump to Instructions ↓

  1. 24 oz. Fossil Farms ostrich fillet

  2. 1/2 cup extra-virgin olive oil salt & pepper to taste

  3. 2 oz. demi-glace (Option 1)

  4. 17 oz. balsamic vinegar (Option 2) For Sauce:

  5. 2 hot cherry peppers with seed removed

  6. 2 sweet cherry peppers with seeds removed

  7. 2 oz. capers

  8. 3 oz. sun-dried tomato

  9. 3 oz. black olives

  10. 3 cloves garlic

  11. 1 cup extra-virgin olive oil

  12. 1 teaspoon chives

  13. 1 teaspoon parsley

Instructions Jump to Ingredients ↑

  1. Brush ostrich with olive oil. Grill three minutes on each side to medium-rare. Set aside.

  2. Chop very fine by hand or in food processor the cherry & sweet peppers, capers, sun-dried tomatoes, olives & garlic.

  3. Add the olive oil, chives and parsley & chop until fully combined. Slice ostrich and drizzle with Mediterranean sauce. Serve with mesculun salad or roasted potatoes. Option 1: Heat up medium size pan and add 1 teaspoon olive oil. Add herb mixture and cook 1 minute. Drain excess oil and add demi-glace. Drizzle over ostrich and serve with a vegetable or mashed potatoes. Option 2: Simmer balsamic vinegar until reduced by 3/4. Vinegar should be thick and of syrup consistency. Place sliced ostrich over mesculun salad and drizzle with vinegar reduction and extra-virgin olive oil.<


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