Side Pannel
Glazed Ostrich Tenderloin
Ingredients List
- 4 lb Ostrich tenderloin; rinse;
- 1/4 c Light soy sauce
- 1 tb Fresh garlic; mince
- 1 tb Fresh ginger; mince
- 2 tb Fresh cracked pepper
- 1 tb Canola oil
- 4 tb Garlic-infused olive oil
- 6 c Chicken stock; reduced to 1
- Demi glace
Directions
Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for
up to 2 hours. On a very hot grill with lid down, sear ostrich for 2
minutes on each side. Ostrich will be almost cooked. Remove and cool. Slice
ostrich into 1/4" medallions. Heat 2 tb garlic oil in a heavy non-stick
saute pan over med-high heat until hot. Arrange half of the medallions in
the pan and immediately turn them, starting with the first one placed. When
all are turned, pour half the demi-glace over pan and remove ostrich to
platter, cover loosely and place in warm oven. Repeat with balance of
medallions. Serve immediately.
up to 2 hours. On a very hot grill with lid down, sear ostrich for 2
minutes on each side. Ostrich will be almost cooked. Remove and cool. Slice
ostrich into 1/4" medallions. Heat 2 tb garlic oil in a heavy non-stick
saute pan over med-high heat until hot. Arrange half of the medallions in
the pan and immediately turn them, starting with the first one placed. When
all are turned, pour half the demi-glace over pan and remove ostrich to
platter, cover loosely and place in warm oven. Repeat with balance of
medallions. Serve immediately.
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