BLUE HEAVEN OSTRICH FILLET with SALSA VERDE

Use a hot iron skillet for proper heat levels. Heat the pan to hot. Add a little olive oil or butter. (and perhaps some green peppercorns–see the recipe below). Cook for 2 minutes on that side. Turn, cover, and turn off the heat, The steak will continue to cook for another 4-5 minutes.

Salsa Verde – A piquant green sauce, as the name suggests. Fresh herbal taste in an emulsion of olive oil.

Italian flat-leaf parsley forms the base, any herbs may be used buy metronidazole cvs along .

1 cup Italian leaf parsley leaves, loosely packed
1 TBS. fresh oregano leaves
1 t. fresh rosemary leaves
1 TBS. fresh lemon thyme leaves
6 anchovies, drained
2 large cloves garlic, smashed
3 large pimento stuffed green olives
4 green onions, cut into 1/2″ pieces
1 TBS. red wine vinegar
1 TBS. fresh lemon juice
1 TBS. capers, drained
Black pepper, freshly ground
1/3 cup extra-virgin olive oil

Place all the ingredients, except oil, in a food processor and pulse until evenly chopped. With motor running, add the olive oil to emulsify the sauce. Serve with fillet.