Mystery Box Recipe: Grilled Beef Fillet Wrapped In Smoked Ostrich

As the official hospitality sponsor of MasterChef South Africa, we’re taking part in Mystery Box Dinners happening at selected restaurants across the group (psssst! You could stand a chance to win luxurious accommodation for two at Beverly Hills for 5 nights!).  I’ve managed to get my hands on some of the recipes that’ll be used across the country and I know that some of you, like me, want to be adventurous in the kitchen.

This week’s recipe is packed with flavour, I present to you: Grilled Beef Fillet Wrapped In Smoked Ostrich

Photo credit: Nick Voutsas

Photo credit: Nick Voutsas

Box Ingredients:

  •  200g beef fillet
  • 40g smoked ostrich
  • 6 x new potatoes
  • 50g chorizo sausage
  • 6 x fresh asparagus
  • 30g wild mushrooms
  • 100ml cream
  • 25ml brandy

Common Ingredients:

  • 1 x onion
  • 100ml olive oil
  • 10g coarse salt
  • 5g crushed garlic
  • 5ml wholegrain mustard
  • 15g butter
  • fine salt
  • black pepper

Preparation:

  1. Clean & boil the new potatoes in hot water until a knife easily goes in.
  2. Remove and cool
  3. Clean the fillet in to a round tube like portion.
  4. Wrap the smoked ostrich around the fillet and secure with a toothpick where the 2 ends meet.
  5. Cut the chorizo sausage in cubes.
  6. Clean the mushrooms and finely chop an onion and some crushed garlic.
  7. Clean the asparagus.

Cooking & Plating:

  1. Heat some olive oil in a medium size pan and sauté the onion, and garlic with the chopped chorizo.
  2. Add in the baby potatoes and crush with the back of the spoon mixing it all together.
  3. Season with salt and pepper.
  4. Seal the beef fillet in a hot pan and allow cooking until Medium rare.
  5. Allow to rest
  6. In the beef pan add in some chopped onion, garlic and sauté, add in wild mushrooms and cook until al dente.
  7. Add in the brandy and allow to reduce, then add the cream.
  8. Allow to slowly thicken over medium heat.
  9. Season with1tsp wholegrain mustard, black pepper and salt.
  10. Sauté the asparagus in some butter and season.
  11. Place the potato mix in a cutter in the centre of the plate.
  12. Remove the tooth picks from the beef and place on top of the potato.
  13. Place the asparagus stems against the beef fillet.
  14. Spoon the mushroom sauce around the beef and garnish with some fresh herbs.
  15. Serve immediately & enjoy!
Photo credit: Nick Voutsas

Photo credit: Nick Voutsas

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8 thoughts on “Mystery Box Recipe: Grilled Beef Fillet Wrapped In Smoked Ostrich

  1. Oh my goodness that looks DELICIOUS! I am having a serious Chorizo addiction at the moment and am always looking for new ways to cook with it.

  2. You make the recipe sound so easy to make but I’m sure it isn’t! Looks absolutely divine though!

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