Ingredients

Method

• 2 pears
• Butter
• 4 t brown sugar
• 200 g ostrich fillet
• 1 T olive oil
• Rocket
• Balsamic

Method

Ingredients

Preheat the oven to 180°C.
Halve pears and top with a knob of butter, brown sugar and thyme. Roast for 15 minutes or until caramelised but still slightly firm.
In a pan over a high heat, sear ostrich fillet in olive oil for 5 to 10 minutes or until cooked to your liking.
Arrange the pears on plates, top with thick slices of warm ostrich fillet, a scattering of rocket and a good drizzle of sticky balsamic glaze.