Pan Seared Ostrich Fillet with Lemon and Capers

---

Ingredients

• 1.6 kg ostrich fan fillet
• 2 lemons
• 200g flour
• 50g butter
• 50g capers
• 2 bunches white asparagus
• 500g baby button mushrooms
• 25g butter
• 2 sprigs rosemary

Notes:

The white asparagus and baby mushrooms can be cooked the day before.When adding the capers to the ostrich pan, the vegetables can also be added to make it a one-dish meal. Serve with lemon segments.

Method:

Cut the ostrich into medallion-shaped pieces.

Coat the meat with flour and brown on both sides in a very hot pan.

Add the butter, capers, and lemon juice to the pan.

Season to taste.

Peel the asparagus and cook in boiling, salted water for 2 minutes.

Pan fry the baby mushrooms in a little olive oil and rosemary.

Add the butter to the mushroom pan at the end.