Cook an awesome Ostrich Wellington

By Drum Digital
26 May 2014

Ostrich is often referred to as the healthiest meat because it’s lower in kilojoules, saturated fat and cholesterol than chicken and turkey, but rich in protein and iron, and considered a red meat. Try this delicious Ostrich Wellington recipe by Gordon Ramsay with the delicious range of ostrich meat now available at Checkers.

Ostrich Wellington

Serves 4


1 large ostrich fillet

50 ml cream

500 g button mushrooms

1 onion

salt and freshly ground pepper

8-10 slices Parma ham

1 packet (400 g) all-butter puff pastry

egg wash (1 egg beaten with 15 ml (1 T) water)

4 leeks

30 ml cream

30 g Cheddar cheese, grated

1 bunch chives


150 g plain flour

1 large egg

325 ml milk

100 g butter


  1. Trim ends from the ostrich and blend them with cream in a food processor until smooth. Remove and refrigerate to form a mousse.
  2. In the food processor, blend the mushrooms to a breadcrumb consistency and chop the onion. Sweat both in a pan until all the liquid has gone.
  3. In a hot frying pan, quickly seal all sides of the ostrich fillet and season with salt and pepper. Cool down and place in the fridge along with the mushroom mix and ostrich.
  4. For the pancakes, mix the flour, egg and milk together and season. Butter a frying pan, fry thin pancakes and chill.
  5. On double-lined cling film, lay the pancakes out to cover the area the fillet will take up and lay the ham on top. Mix the mushrooms and onions with the ostrich mousse and spread over the ham. Place the fillet in the centre and roll the cling film tightly to make a cylindrical shape, refrigerate again and allow to set in its shape.
  6. Roll out the pastry and brush the inside with egg wash. Place your cylinder in the centre and roll up the pastry, not leaving any gaps or holes. Paint with egg wash on the outside, place on a roasting tray and refrigerate once more. Allow resting for 1 hour. Preheat oven to 220 °C and place the Wellington in the middle of the oven. Bake for 25 - 30 minutes until pastry is golden.
  7. Slice the leeks thinly and wash. Cook in boiling water for 2 minutes, drain and squeeze out the excess water. Add the cream to the empty pan and boil. Add the leeks and reheat. Add seasoning and cheese, chop the chives and stir in. Remove the Wellington and leave to stand for 5 minutes.
  8. Carve the Wellington into portions and lay on plates accompanied by the creamed leeks.

Important note:

Ostrich can be substituted in most recipes that call for meat. The secret is not to overcook it. Because of the lack of fat, the meat cooks quickly, shrinks very little and will dry out quickly if overcooked. To prevent this, it should be cooked at the highest possible temperature for the shortest possible time. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium-rare. If overcooked (well done), ostrich meat will be dry.

Click here for more on Checkers’ delicious range of ostrich, and more tasty recipes.

-Recipe by Gordon Ramsay

T=tablespoon, t=teaspoon, c=cup

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