Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 600      gram          emu fillets
   2      teaspoons     cardamom pods
   1      tablespoon    ground coriander
     1/2  teaspoon      five-berry mixture or mixed
                        pink and green peppercorns
                        ground
   3      cloves        garlic
  80      milliliters   raspberry vinegar -- (1/3 cup)
 750      milliliter    good beef stock -- (3 cups)
     1/2  teaspoon      mustard seed oil
   1      150 gram rib  erries -- (available frozen
                        from specialty food stores
                        stocking bush
                        tucker products)

Preparation:

Trim any sinew or "silver" skin from fillets. Using a mortar and pestle, pound cardamom pods to release seeds; discard pods. Add coriander, berry mixture, garlic and vinegar and pound to a paste. Spread over fillets, cover and stand at room temperature for 1-2 hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep warm. Brush a cast-iron grill pan (with removable or ovenproof handle) with mustard seed oil and heat on top of the stove until very hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C oven and bake for 5 minutes - no longer. Remove pan from oven, transfer fillets to a warm plate and stand for 5 minutes, Add the thawed riberries to reduced stock and bring to the boil. Serve meat sliced thinly on the diagonal, with sauce spooned over. Note 1: Five-berry mixture is black, white, pink, Jamaica and green peppercorns, with coriander seeds, and is sold as such. Note 2: A range of products is available by mail order from Bush Tucker Supply Australia, PO Box B103, Boronia Park, NSW 2111, (02) 817 1060, fax (02) 817 3587. Bon Appetit - Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '9