Pan-Seared Ostrich Fan Fillet
Ostrich Recipe
1Setup & Prepare
About This Recipe
Quick pan-searing creates perfect crust while keeping interior rare to medium-rare. Simple seasoning lets the meat's natural flavor shine through in this refined preparation.
Cultural Context
This preparation showcases ostrich's premium cut using classical technique developed in South African fine dining. The fan fillet, similar to beef tenderloin, represents the finest ostrich has to offer and deserves simple, elegant treatment that highlights its natural qualities.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Remove fillet from refrigerator 30 minutes before cooking. Pat completely dry and season generously with salt and pepper.
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Searing: Heat oil in large cast-iron skillet over high heat until just smoking.
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Cooking: Sear fillet on all sides until deep golden brown, about 6-8 minutes total.
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Butter Basting: Reduce heat to medium. Add butter, garlic, and thyme. Tilt pan and baste fillet with foaming butter for 2 minutes.
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Temperature: Cook until internal temperature reaches 125°F for rare, 130°F for medium-rare.
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Resting: Transfer to cutting board, tent with foil, and rest 10 minutes.
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Slicing: Slice against the grain into 1/2-inch medallions.
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Service: Arrange on plates and garnish with watercress. Drizzle with any resting juices.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook - ostrich is best rare to medium-rare
- Dry the meat thoroughly before searing
- Use meat thermometer for accuracy
- Let it rest properly before slicing
Wine Pairing
Elegant Pinot Noir from South Africa or Burgundy complements without overwhelming.
Nutrition Facts
Per serving: 280 calories, 48g protein, 10g fat, 0g carbohydrates. Exceptionally high in protein, very low in fat.
