OSTRICH FILLET WITH DARK CHOCOLATE AND RED WINE SAUCE
This gourmet dish combines the lean richness of ostrich fillet with a velvety dark chocolate and red wine sauce, delivering a remarkable balance of savoury and subtly sweet flavours. Perfect for an elegant winter dinner.
INGREDIENTS
For the ostrich fillet:
• 2 ostrich fillets( about 180g each)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
For the dark chocolate and red wine sauce:
• 1 cup dry red wine( Shiraz or Pinotage works well)
• ½ cup beef stock
• 1 small shallot, finely chopped
• 1 tbsp balsamic vinegar
• 1 tsp honey or brown sugar
• 50g dark chocolate( 70 % cocoa), finely chopped
• 1 tbsp butter
• Salt and black pepper, to taste
METHOD
Remove the fillets from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and black pepper. Heat olive oil in a heavy-based pan over medium-high heat. Add the ostrich fillets and sear for about 3 to 4 minutes per side for medium-rare. In the last minute of cooking, add the butter, garlic and thyme, and baste the fillets with the melted butter. Remove the fillets from the pan, cover with foil and let them rest for 5 to 7 minutes while preparing the sauce.
The sauce: In the same pan, add the chopped shallot and cook until soft. Pour in the red wine, beef stock, balsamic vinegar and honey. Bring to a simmer and let it reduce by half( about 10 minutes). Remove from heat and whisk in the chopped dark chocolate and butter until smooth. Season with salt and black pepper to taste.
Vegetarian option: Swop the ostrich steak with portobello mushrooms or roasted cauliflower steaks.
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