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


  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

Before I run away, remember that The Editor is still running a great competition where you can stand a chance to win spot prizes just for commenting on our of the blog posts.  Click here to read more.

Duane Riley

Duane Riley, associate at Billy Gallagher and Associates and part-time MC (No Hammer time here) is the right-hand-man to world renowned chef Dr. Billy Gallagher (former Food and Beverage Director of Southern Sun Hotels). It is with pride that Duane was an integral part of the Tsogo Sun MasterChef Mystery Box promotion in compiling the ingredients, recipes and overseeing the photography of the weekly Tsogo Sun MysteryBox Challenge. Duane is excited to return to his print and publishing roots with Billy Gallagher’s newest venture The Culinary artist magazine (culinaryartist.co.za), where he can use his knowledge of F&B coupled with his background both informative and creative.


  • Losh

    Written on August 20, 2013

    Now this sure looks like a Tantalising Dish….lol, hope I don’t drool onto my desk..:-)

  • Amy Lee

    Written on August 20, 2013

    A must try! Looks so good :). Thanks for sharing Duane.

  • Carla P

    Written on August 23, 2013

    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.

  • Melanie-Ann Diesel

    Written on August 23, 2013

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

  • Caryn Step

    Written on August 29, 2013

    Oh WOW! Hubby would love this! One question though, where can you get smoked ostrich?

  • Thulisile

    Written on September 9, 2013

    Wow the food looks yammy hey I would love to win this competition so that I can come try some

  • Thulisile

    Written on September 9, 2013

    I would really love to come, the is no hotel that can beat this awesome food