Ostrich Fillet with Espresso & Port Jus

Serves: 2
 
Jus

  • 150ml port
  • 80ml espresso
  • 1cup vegetable stock
  • few sprigs of thyme
  • 1 clove garlic, peeled and lightly crushed

1. Heat the pan and add the port. Add the espresso, veg stock, thyme and garlic.

2. Simmer over a low heat until the mixture has reduced by two thirds.

3. Remove the thyme and garlic and season to taste. 

  • 2 ostrich fillets
  • glug of olive oil
  • salt and pepper to season

1. Rub the fillets with the olive oil and season with the salt and pepper.

2. Heat a heavy frying pan and fry according to your preference.

3. Allow the meat to rest for 2 min and decant the juices into the jus.

4. Reheat the jus and serve drizzled over the steak with roast potatoes and tender-stemmed broccoli.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Recipe by Diane Heierli • Photography C&D Heierli

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