Ostrich Wellington

Ingredients:

• 400g ostrich steak
• 200g brown mushrooms
• 2 shallots
• 3 cloves garlic
• Dried parsley
• 2 tbsp mustard
• Salt & Pepper
• Olive oil or seed oil
• 400g puff pastry

Pancake:

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 20ml oil
• 1/2 cup milk
• 1 egg

Steps:

Place the pan on medium to high heat and add 1 tbsp olive oil. Add the finely chopped mushrooms, shallot, parsley, salt and pepper to taste. Fry until all the moisture is removed from the mushrooms and the mixture has cooked down completely.

Now make your pancake combining all of the ingredients together. Roll out the puff pastry and place it on top of baking paper or cling wrap then place the pancake on top of the puff pastry then spread the mushroom mixture on top of the pancake. You can replace the pancake for slices of prosciutto instead if you prefer. Season the ostrich steak well with salt and pepper and whatever other seasonings you would like to add.

Add olive oil to a pan and put it on high heat, then add the ostrich steak and sear all sides until golden brown. Place the ostrich steak in the middle of the pancake and on top of the mushroom mixture. Brush the entire steak with mustard. Starting at the edge of the baking paper or cling wrap gently start rolling the puff pastry forward until the whole ostrich steak is wrapped tightly in the pancake and puff pastry, trim off the remaining pastry and seal the sides with a fork. You can use the remaining puff pastry to cut out a decoration for the top of your ostrich wellington. Place the ostrich wellington in the fridge for 30 minutes. Take it out of the fridge, brush with an egg and sprinkle with salt. Bake for 30 to 35 minutes until golden brown and the meat is medium rare inside (This is preferable and depends on how you prefer your meat)

I made my Gravy by adding 1 tablespoon of olive oil and 1 tablespoon of the mushroom and shallot mixture to the same pan that I fried the ostrich steak, in followed by 1 and a 1/2 tablespoons of flour. Mix this together until the flour is completely dissolved then add a quarter cup of red wine and one cup of beef stock and simmer until the gravy has thickened. Add salt and pepper to taste along with some dried parsley.

Serve with sides of your choice and enjoy!