Ostrich fillet with herbs and lemon-cream sauce
3 servings
40 minutes
Ostrich fillet with herbs and lemon cream sauce is an exquisite dish of French cuisine that combines the tenderness of meat and the sophistication of spices. Ostrich meat, known for its lightness and low fat content, gains depth of flavor from a marinade of parsley, garlic, and wine vinegar. Served with an aromatic creamy lemon sauce, it highlights its softness and adds a refreshing citrus note. This recipe blends elegance and simplicity, making it perfect for a special dinner or gourmet treat. It pairs wonderfully with white wine and light sides like roasted vegetables or fresh salad. Ostrich fillet will be a worthy decoration for the festive table and provide new gastronomic experiences.
1
Chop parsley and garlic (set aside one clove), pour half of the olive oil and vinegar, and generously season with salt and pepper.
- Parsley: 1 bunch
- Garlic: 3 cloves
- Olive oil: 4 tablespoons
- Red wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
If the pieces are thick, pound the ostrich fillet and cut it into thin elongated pieces. The meat should not be cold, so take it out of the fridge in advance.
- Ostrich fillet: 600 g
3
Heat the remaining olive oil in a pan or wok, adding a halved garlic clove, some black pepper, a few small pieces of lemon zest, and ginger. Let the oil infuse with their aroma for a few minutes over low or medium heat, then remove everything.
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Long pepper (pippali): to taste
- Lemon: 1 piece
- Ginger root: to taste
4
Increase the heat and add pieces of meat to the pan. Constantly turning the pieces, wait until they turn white, then add pepper, dried basil, and pour in lemon juice. Cook for another 5-7 minutes, stirring constantly. The meat should release a lot of juice.
- Ostrich fillet: 600 g
- Pink peppercorns: 1 tablespoon
- Dried basil: 1 teaspoon
- Lemon: 1 piece
5
Use a slotted spoon to transfer the pieces of meat to a bowl and mix with the prepared greens.
- Parsley: 1 bunch
6
In the remaining juice in the pan, stirring with a silicone spatula, pour in the warm cream. Bring to a boil and, while continuously stirring vigorously, add flour to thicken the sauce. Nutmeg can be added. If lumps form, crush them with the spatula. Beat in the butter with the spatula and remove from heat.
- Cream 20% fat: 100 g
- Wheat flour: 1 teaspoon
- Nutmeg: to taste
- Butter: 20 g
7
The sauce can be served in a sauce boat or poured over pieces of meat.