02-18-2005, 01:59 PM
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
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
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
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