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Sliced emu fillet covered in creamy peppercorn sauce.
Tender emu steak with pepper sauce

Pan-Seared Emu Fillet with Creamy Peppercorn Sauce

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

Ingredients

Equipment Needed

  • Skillet
  • Mortar and pestle (for cracking pepper)
  • Aluminum foil

Allergen Information

⚠️ Milk

Instructions

1 ✓

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

Tip: Toasting the pepper during the sear tames the heat and boosts the aroma.
2 ✓

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

Tip: Butter adds flavor, while oil prevents the butter solids from burning.
3 ✓

Remove the meat and rest under foil.

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

Add the remaining peppercorns to the pan, toast for 30 seconds, then deglaze with the beef stock.

Tip: Scrape up the tasty browned bits from the bottom.
5 ✓

Reduce by half, then pour in the heavy cream.

Tip: The fat in the cream thickens the sauce.
6 ✓

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

Tip: The butter makes the texture velvety.
7 ✓

Slice the meat and spoon the hot sauce over the top.

Tip: Green beans or asparagus are great sides.

Recipe FAQ

What can I substitute for Emu?
Ostrich or lean beef tenderloin are excellent alternatives.

Ingredients

  • 1 lb Emu Fillet
  • 4 tbsp Unsalted Butter
  • 1 tbsp Whole Black Peppercorns (crushed)
  • 0.75 cup Heavy Cream
  • 0.66 cup Beef Stock
  • 2 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 2 sprigs Fresh Thyme