Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce
photo by The Flying Chef
- Ready In:
- 1hr 40mins
- Ingredients:
- 26
- Serves:
-
3-4
ingredients
- 1 (800 g) ostrich fillets or (800 g) filet of beef, if making with that
- olive oil
- 5 slices pancetta
-
Prepared Stuffing
- 2 tablespoons olive oil
- 3 green onions, sliced thinly
- 3 garlic cloves, crushed
- 1 celery rib, chopped finely
- 1 teaspoon cajun seasoning
- 4 tablespoons water
- 1 teaspoon fish stock granules
- 350 -400 g fresh lump crabmeat (I am guessing on weight so please adjust.)
- 3 -4 tablespoons breadcrumbs
- 1 tablespoon parsley, finely chopped
-
Sauce
- 2 tablespoons Scotch whisky
- 200 g mushrooms, stems removed, sliced thinly
- 1 tablespoon butter
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon beef stock granules
- 2 tablespoons Scotch whisky, extra
- 1 1⁄2 teaspoons cracked black peppercorns
- 1 teaspoon Dijon mustard
- 250 ml cream
- 1 1⁄2 tablespoons fresh tarragon, chopped finely
- 1 1⁄2 teaspoons cornflour
directions
- Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
- Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
- Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.
- Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min's for medium rare to medium.
- Allow to rest before carving.
- Sauce.
- De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
- Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
- Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.
- I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
- To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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