Willow Creek


Seared Ostrich Carpaccio


Ostrich fillets
Willow Creek extra virgin olive oil
Fresh Thyme, Oregano & Rosemary
Coarsely ground Sea Salt and Black Pepper
Rocket leaves
Parmesan or Pecorino shavings
Willow Creek Balsamic Style Cabernet Sauvignon Vinegar


Chop the garlic, thyme, oregano and rosemary very finely and add the salt and black pepper.
Baste the ostrich fillets with Willow Creek extra virgin olive oil and roll it in the herb mixture to cover.
Sear the steaks in a very hot ridged pan or on a gas grill, but be sure that it stays raw inside.  Let it rest a little before slicing it very thinly.
Arrange the fresh rocket leaves and watercress on a large platter followed by the seared slices of ostrich and top with parmesan or pecorino shavings.  
Finish with a little coarsely ground salt and black pepper, and Willow Creek’s Directors’ Reserve Extra Virgin Olive Oil and Balsamic Style Cabernet Sauvignon Vinegar.
© Copyright Willow Creek 2009, All rights reserved. Design by Marlene Truter Communications | Assembled by Webfactory