Crab Stuffed Ostrich/Beef Fillet With a Peppercorn Sauce

• 1 (800 g) ostrich fillets or 1 (800 g) filet of beef, if making with that
• olive oil
• 5 slices pancetta
• 2 tablespoons olive oil
• 3 green onions, sliced thinly
• 3 garlic cloves, crushed
• 1 celery rib, chopped finely
• 1 teaspoon cajun seasoning
• 4 tablespoons water
• 1 teaspoon fish stock granules
• 350 -400 g fresh lump crabmeat (I am guessing on weight so please adjust.)
• 3 -4 tablespoons breadcrumbs
• 1 tablespoon parsley, finely chopped
• 2 tablespoons Scotch whisky
• 200 g mushrooms, stems removed, sliced thinly
• 1 tablespoon butter
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon beef stock granules
• 2 tablespoons Scotch whisky, extra
• 1 12 teaspoons cracked black peppercorns
• 1 teaspoon Dijon mustard
• 250 ml cream
• 1 12 tablespoons fresh tarragon, chopped finely
• 1 12 teaspoons cornflour

1. Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
2. Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through.
3. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
4. Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape.
5. Heat some olive oil in a pan sear meat on all sides.
6. Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180 degrees C for about 35-40 Min's for medium rare to medium.
7. Allow to rest before carving.
8. Sauce.
9. De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
10. Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
11. Mix a little water with cornflour add a little to sauce and stir to thicken slightly.
12. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon.
13. Serve with meat.
14. I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
15. To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

filet of beef, olive oil, pancetta, olive oil, green onions, garlic, celery, cajun seasoning, water, fish stock, fresh lump crabmeat, breadcrumbs, parsley, scotch whisky, mushrooms, butter, garlic, lemon juice, worcestershire sauce, beef stock granules, scotch whisky, cracked black, mustard, cream, fresh tarragon, cornflour

Taken from www.food.com/recipe/crab-stuffed-ostrich-beef-fillet-with-a-peppercorn-sauce-290811 (may not work)