-----waldine van geffen vghc
4 lb Ostrich tenderloin, rinse; p
1/4 cup Light soy sauce
1 tbsp Fresh garlic, mince
1 tbsp Fresh ginger, mince
2 tbsp Fresh cracked pepper
1 tbsp Canola oil
4 tbsp Garlic-infused olive oil
6 cup Chicken stock, reduced to 1
Demi glace
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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.
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