Wrapped in bacon and aromatic herbs, this is the perfect roast for Christmas (or any special occasion!)
Ingredients
3 pound ostrich fan filet (defrost first)8 ounces bacon
2 garlic cloves
1 bunch fresh thyme
1 bunch fresh oregano
1 bunch fresh rosemary
1 tablespoon kosher salt
1 tablespoon black pepper
Butcher's twine is also recommended for this recipe.
Preparation
Begin by slicing garlic cloves as thinly as possible.
Using a sharp knife, cut tiny slivers into the fan and place the garlic slices in the holes.
Season the fan with your kosher salt and pepper, covering entire roast.
Place raw bacon strips over the top of the roast and tuck underneath the filet, covering as much of the fan as possible.
Using your butchers twine, loosely tie up the filet.
Place sprigs of fresh herbs in between the filet and the twine, covering as much of the roast as you can, using the butchers twine to hold herbs in place.
Place in a roasting pan and bake for 15 minutes at 425 degrees, then turn down to 350 degrees and cook for an additional 20 minutes.
Depending on your level of preferred doneness, your fan should have an internal temp of at least 120F before you pull from the oven.
Pull from oven, loosely cover, and allow to rest for at least 5 minutes before slicing.
