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Ingredientes
- 4 lb Ostrich tenderloin, rinse,
- 1/4 c. 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 extra virgin olive oil
- 6 c. Chicken stock, reduced to 1 Demi glace
Direcciones
- Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hrs. On a very warm grill with lid down, sear ostrich for 2 min on each side. Ostrich will be almost cooked. Remove and cold. Slice ostrich into 1/4" medallions. Heat 2 tb garlic oil in a heavy non-stick saute/fry pan over med-high heat till warm. 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 hot oven. Repeat with balance of medallions. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 82 | 26% |
| Total Fat 9.18g | 11% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 181mg | 60% |
| Sodium 925mg | 39% |
| Potassium 895mg | 26% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.2g | 0% |
| Protein 52.42g | 84% |
