Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce

Name: Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoon beef stock granules; 3 Tbsps breadcrumbs; 1 Tbsp butter; 1 teaspoon cajun seasoning; 1 rib celery rib, chopped finely; 800 grams ostrich fillets or 1 (800 g) filet of beef, if making with that; 2 teaspoons cornflour; 250 milliliters cream; 1 teaspoon Dijon mustard; 1 teaspoon fish stock granules; 2 Tbsps fresh tarragon, chopped finely; 1 garlic clove, crushed; 3 garlic cloves, crushed; 3 green onions, sliced thinly; 1 Tbsp lemon juice; 350 grams fresh lump crabmeat (I am guessing on weight so please adjust.); 200 grams mushrooms, stems removed, sliced thinly; 2 Tbsps olive oil; 3 servings olive oil; 5 slices pancetta; 1 Tbsp parsley, finely chopped; 2 teaspoons cracked black peppercorns; 2 Tbsps Scotch whisky; 2 Tbsps Scotch whisky, extra; 4 Tbsps water; 1 teaspoon Worcestershire sauce

Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce

You can never have too many side dish recipes, so give Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce a try. This recipe serves 3. One portion of this dish contains around 79g of protein, 71g of fat, and a total of 1084 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Head to the store and pick up dijon mustard, parsley, mushrooms, and a few other things to make it today.

Instructions

Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.

Ingredients you will need

Breadcrumbs

Crabmeat

Seasoning

Parsley

Celery

Garlic

Onion

Stock

Water

Beef

Meat

Cooking Oil

Equipment you will use

Meat Tenderizer

Frying Pan

Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape.

Ingredients you will need

Stuffing

Spread

Crab

Meat

Roll

Equipment you will use

Kitchen Twine

Heat some olive oil in a pan sear meat on all sides.

Ingredients you will need

Olive Oil

Meat

Equipment you will use

Frying Pan

Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180C for about 35-40 Min's for medium rare to medium.Allow to rest before carving.Sauce.De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.

Ingredients you will need

Mushrooms

Pancetta

Butter

Garlic

Whiskey

Sauce

Meat

Equipment you will use

Oven

Frying Pan

Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Pepper

Whiskey

Stock

Mix a little water with cornflour add a little to sauce and stir to thicken slightly.

Ingredients you will need

Corn Starch

Sauce

Water

Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon.

Ingredients you will need

Corn Starch

Tarragon

Cream

Serve with meat.I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.To

Ingredients you will need

Red Pepper

Asparagus

Spinach

Butter

Garlic

Bacon

Meat

Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

Ingredients you will need

Asparagus

Sauce

Beef

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.