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
1
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
2
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
3
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
4
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
5
Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
Ingredients you will need
Worcestershire Sauce
Lemon Juice
Pepper
Whiskey
Stock
6
Mix a little water with cornflour add a little to sauce and stir to thicken slightly.
Ingredients you will need
Corn Starch
Sauce
Water
7
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
8
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
9
Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.
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.