Recipe: Ostrich Fillet with youngberry Merlot sauce



4 x 200g Ostrich fillet steaks
2 tsp Olive oil
Salt and pepper to taste
1 tsp Ground cumin
2 tbls Butter
1tbls olive oil
1 medium onion finely chopped
1 cup Perdeberg Merlot
1 large red chilli chopped
2 tbls young berry jam
2 Cloves crushed Garlic



MERLOTcopy4Place the ostrich fillets onto a clean chopping board, drizzle with a little olive oil and season salt and pepper and ground cumin.

Heat the butter and oil in a frying pan and seal the meat on all sides, remove till needed. In the same pan sauté the onions till golden, adding a little more oil if needed.

Once the onions are golden add the wine and reduce by one third, stir in the jam and garlic, then lastly the chilli.

Taste and adjust seasoning with salt and pepper and spoon the Sauce over the steak and serve.

Serve with crushed new potatoes and steamed green beans.


Serves 4

About Perdeberg Merlot
Deep purple red colour. Intense flavours of dark berry, spices and plum on the nose. Soft ripe tannins on the palate with a smooth long finish. Well balanced.


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© Jenny Morris

By | 2015-11-03T20:31:29+00:00 November 3rd, 2015|Jenny Morris|Comments Off on Recipe: Ostrich Fillet with youngberry Merlot sauce