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Emu fillet with pepper sauce served with vegetables.
Tender emu steak served with a luxuriously creamy pepper sauce

Emu fillet with creamy peppercorn sauce

Author: Flavelo
Recipes Main Courses
Emu meat is a true curiosity: red meat like beef, but low in fat like chicken. Its flavour profile sits somewhere between veal and venison. The piquant heat and richness of a classic creamy pepper sauce (Sauce au Poivre) complements this lean, clean-tasting meat perfectly.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Modern

Ingredients

Equipment Needed

  • Frying pan
  • Pestle and mortar (for crushing pepper)
  • Foil

Allergen Information

⚠️ Milk
⚠️ Celery (in stock usually)

Instructions

1 ✓

Pat the meat dry, salt, and press some of the crushed pepper into it.

Tip: Pepper toasts during frying and loses some heat, but becomes more aromatic.
2 ✓

Heat oil and half the butter in a pan. Fry the meat for 3-4 minutes per side (for medium).

Tip: Butter adds flavour, oil prevents the butter from burning.
3 ✓

Remove meat, rest under foil.

Tip: Resting is mandatory, otherwise the meat will be dry!
4 ✓

Scatter remaining pepper into the pan, fry for half a minute, then pour in the stock.

Tip: Dissolve the browned bits.
5 ✓

Reduce by half, then pour in the cream.

Tip: The fat content of the cream thickens the sauce (reduction).
6 ✓

Simmer until thick, then whisk in the remaining cold butter at the end for a glossy finish.

Tip: Butter makes the texture velvety.
7 ✓

To serve, drizzle the hot sauce over the meat.

Tip: Green beans or asparagus go perfectly with it.

Recipe FAQ

What can I substitute for Emu?
Ostrich or lean beef fillet.

Ingredients

  • 500 g Emu fillet
  • 50 g Butter
  • 1 tbsp Whole black peppercorns (coarsely crushed)
  • 200 ml Double cream (min. 30%)
  • 150 ml Beef stock
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 2 sprigs Fresh thyme