Ostrich Filet Mignon with ZESPRI® GOLD Kiwifruit
Serves: 4
Ingredients
Kiwifruit Sauce
- 4 ZESPRI® GOLD Kiwifruit
- Water
- 2 tablespoons peanut oil
Filet Mignon
- 6 pieces of ostrich filet mignon (cut in 1 cm (½ in) pieces = 12 pieces total)
- 1½ tablespoons “McCormick” Cajun seasoning
- Salt
- White / black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons peanut oil
- 3 tablespoons brandy
- 4 tablespoons pine nuts
- 1 red pepper (capsicum), cut in small cubes
- Lettuce or watercress (optional)
Directions
Sauce
1. Slice off ends of each ZESPRI® GOLD Kiwifruit and reserve. Slice remaining fruit into 6 slices per fruit (24 slices)
2. Place only the ZESPRI® GOLD Kiwifruit ends in a saucepan. Cover with water and cook slowly. Reduce to half
3. Pour the mixture through a sieve and reserve
4. Cook the remaining sliced ZESPRI® GOLD Kiwifruit (24 slices) in 2 tablespoons of hot peanut oil
5. Remove the skin and place 6 slices on each warmed serving plate
Filet Mignon
1. Spice each side of the 12 pieces of filet mignon with salt, pepper and Cajun seasoning
2. Cook each filet to medium rare in a frying pan with butter and 1 tablespoon of peanut oil (3 – 4 minutes)
3. Place 3 filet mignon's on top of the ZESPRI® GOLD Kiwifruit on each plate
4. In the same frying pan, combine brandy and the reserved Kiwifruit Sauce. Pour the Kiwifruit Sauce on top of each filet
5. Quickly sauté the pine nuts and the red pepper in 1 tablespoon of hot peanut oil
6. Arrange the pine nuts and the pepper around each plate. Garnish with lettuce or watercress (optional)