Crab Stuffed Ostrich/beef Fillet With A Peppercorn Sauce

Name: Crab Stuffed Ostrich/beef Fillet With A Peppercorn Sauce
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon beef stock granules; 3 Tbsps breadcrumbs; 1 Tbsp butter; 1 teaspoon cajun seasoning; 1 rib celery rib , chopped finely; 2 teaspoons cornflour; 250 milliliters cream; 1 teaspoon Dijon mustard; 800 grams ostrich fillets or filet of beef , if making with that; 1 teaspoon fish stock granules; 2 Tbsps fresh tarragon , chopped finely; 1 garlic clove , crushed; 3 garlic cloves , crushed; 3 green onions , sliced thinly; 4 servings Sauce; 1 Tbsp lemon juice; 350 grams fresh lump crabmeat (I am guessing on weight so please adjust.); 200 grams mushrooms , stems removed, sliced thinly; 4 servings olive oil; 5 slices pancetta; 1 Tbsp parsley , finely chopped; 2 teaspoons cracked black peppercorns; 2 Tbsps Scotch whisky, extra; 4 servings Prepared Stuffing; 4 Tbsps water; 1 teaspoon worcestershire sauce

Crab Stuffed Ostrich/beef Fillet With A Peppercorn Sauce requires around 1 hour and 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 60g of protein, 92g of fat, and a total of 1151 calories. If you have tarragon, mushrooms, cajun seasoning, and a few other ingredients on hand, you can make it. It is a good option if you're following a דל פחמימות, diet. It works well as an expensive side dish.

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.