What to add to your trolley:
- 2 Ostrich fillets (about 150–200g each)
- Salt and Black pepper to taste
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tbsp fresh Rosemary or Thyme (or 1 tsp dried)
- 2 tbsp Butter
How to prepare the deliciousness:
1. Season and Prep:
Pat the ostrich fillets dry with paper towel. Season both sides with salt and freshly ground black pepper.
2. Sear the fillets:
Heat the olive oil in a pan over medium-high heat. Add the fillets and sear for about 2 - 3 minutes per side for medium-rare (adjust time based on thickness). Don't overcook — ostrich is very lean and best served pink in the middle.
3. Add Garlic Butter:
In the last minute of cooking, reduce heat to medium. Add the butter, garlic, and herbs to the pan. Spoon the melted butter over the fillets as they finish cooking.
4. Rest and Serve:
Remove from heat and let rest for 3 - 5 minutes. Slice and serve with your favourite sides.
Ostrich cooks quickly - treat it like a good cut of beef. You can marinate it beforehand in olive oil, balsamic vinegar, and herbs for extra flavour.
This lean and nutrient-dense ostrich fillet recipe is perfect for clean eating, Keto lovers, and those seeking a heart-healthy, high-protein alternative to red meat. Ethically sourced and packed with flavour, it’s a conscious carnivore’s dream dish.
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