Entree: Australia – Australian Indigenous & Bush Foods – Emu fillet

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 6 min

Additional 5 min

Total 20 min

Ingredients

- 2 emu fillets, approx. 8 oz (225 g) each
- 1 tsp (2 g) ground wattleseed
- 1/2 tsp (1 g) ground lemon myrtle
- 1/2 tsp (1 g) crushed Tasmanian pepperberry (or freshly ground black pepper)
- 1 tsp (5 g) sea salt, divided
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 clove garlic, minced
- 1 tbsp (15 ml) finger lime pulp or fresh lemon juice
- 1/4 cup (60 g) bush tomato chutney or tomato relish (optional, for serving)
- Native greens or mixed salad greens, for serving (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring emu fillets to room temperature for 20–30 minutes. Pat dry and season lightly with 1/2 tsp (2.5 ml) sea salt.
2. Combine wattleseed, lemon myrtle, pepperberry, and remaining 1/2 tsp (2.5 ml) sea salt; press this spice mix onto all sides of the fillets.
3. Heat a heavy skillet over high heat until smoking slightly. Add olive oil and sear fillets 2–3 minutes per side for rare, 3–4 minutes per side for medium-rare, depending on thickness (aim for internal 120–130°F / 49–54°C).
4. In the last 30 seconds of cooking, add butter and garlic to the pan and spoon the foaming butter over the fillets to baste and add flavor. Remove fillets to a cutting board.
5. Rest the fillets 5 minutes, then slice thinly against the grain. Sprinkle with finger lime pulp or lemon juice to brighten the flavour.
6. Serve sliced emu over native greens with a dollop of bush tomato chutney on the side and any pan juices drizzled over the meat.

1. Bring emu fillets to room temperature for 20–30 minutes. Pat dry and season lightly with 1/2 tsp sea salt.
2. Combine wattleseed, lemon myrtle, pepperberry, and remaining 1/2 tsp sea salt; press this spice mix onto all sides of the fillets.
3. Heat a heavy skillet over high heat until smoking slightly. Add olive oil and sear fillets 2–3 minutes per side for rare, 3–4 minutes per side for medium-rare, depending on thickness (aim for internal 120–130°F / 49–54°C).
4. In the last 30 seconds of cooking, add butter and garlic to the pan and spoon the foaming butter over the fillets to baste and add flavor. Remove fillets to a cutting board.
5. Rest the fillets 5 minutes, then slice thinly against the grain. Sprinkle with finger lime pulp or lemon juice to brighten the flavour.
6. Serve sliced emu over native greens with a dollop of bush tomato chutney on the side and any pan juices drizzled over the meat.