Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 300 grams of ostrich fillet with paper towels, then season liberally with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on all sides.

2. 2

   In a small saucepan, combine 120 ml of strong rooibos tea, 2 tablespoons of honey, the juice from 1 large fresh pomegranate, and 0.5 deseeded and finely chopped red chilli; simmer over medium heat for 10-15 minutes until the sauce reduces by half and thickens slightly.

3. 3

   Heat 1 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.

4. 4

   Carefully place the seasoned ostrich fillet into the hot pan and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, ensuring a beautiful brown crust develops.

5. 5

   Remove the pan-seared ostrich fillet from the skillet and let it rest on a cutting board for 5 minutes, loosely tented with foil.

6. 6

   Slice the rested ostrich fillet against the grain into thick medallions and arrange them on serving plates.

7. 7

   Drizzle the warm pomegranate-rooibos glaze generously over the sliced ostrich.

8. 8

   Garnish with approximately 0.25 cup of fresh pomegranate arils before serving immediately.