Entree: Australia – Northern Territory – Emu Fillet (Lean emu steak-style fillets quickly seared and served with a native-spiced pan sauce and seasonal vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 emu fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 tsp (5 g) ground wattleseed
- 1 tsp (1 g) dried lemon myrtle powder
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 1/4 cup (60 ml) beef or vegetable stock
- 1/4 cup (60 ml) dry red wine (optional)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 lb (450 g) baby potatoes, halved
- 6 oz (170 g) green beans, trimmed
- 1 tbsp (15 ml) extra-virgin olive oil for vegetables
- 1 tbsp (15 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Pat the emu fillets dry and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, wattleseed, and lemon myrtle, pressing the spices into the meat.
2. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 1 tbsp olive oil and a pinch of salt; spread on a baking sheet and roast 20–25 minutes until golden and tender.
3. Meanwhile, blanch the green beans in boiling salted water 2–3 minutes until bright green and just tender, then shock in ice water; set aside.
4. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the emu fillets and sear 3–4 minutes per side for medium-rare (adjust time for thicker fillets), then transfer to a plate to rest tented loosely with foil.
5. Reduce heat to medium, add 1 tbsp butter and the minced garlic to the skillet; sauté 30 seconds until fragrant. Deglaze with the red wine (if using) scraping up browned bits, then add the stock and lemon juice; simmer 2–3 minutes until slightly reduced to a pan sauce. Taste and adjust seasoning with salt and pepper.
6. Briefly rewarm the green beans in the pan sauce or toss with 1 tbsp olive oil. Slice the rested emu fillets against the grain.
7. Plate roasted potatoes and green beans, place sliced emu fillet on top, spoon pan sauce over, and garnish with chopped parsley and lemon wedges. Serve immediately.