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COOKING TIPS |
| NEVER COOK OR THAW OSTRICH MEAT IN THE MICROWAVE. |
 GRILLING
Once your outside grill has achieved a "hot grill" temperature, sear each side for one minute. Then cook 3-4 minutes per side for medium to medium rare. The fillet is done when the meat juices stop bubbling though the top. It is always best to turn your fillets with tongs. A fork will allow the juices to escape through the puncture holes.
Burgers should cook 4 minutes
per side only.
SAUTÉING
Use a hot iron skillet for proper heat levels. Heat the pan to hot. Add a little olive oil or butter (and perhaps some green peppercorns--see the recipe above). Cook for 2 minutes on that side. Turn, cover, and turn off the heat. The steak will continue to cook for another 4-5 minutes.
BROILING
Pre-heat the oven at the Broil setting. Place your fillet 3-4 inches from the broiler. Cook 2-3 minutes per side.
Keep in mind that Ostrich meats contain little or no fat. Overcooking can happen in just a minute and will just cook away the juices.
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MEAT RECIPES
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Ostrich Fillet with Salsa Verde |
A piquant green sauce, as the name suggests. Fresh herbal taste in an emulsion of olive oil. Italian flat-leaf parsley forms the base, any herbs may be used along with it.
1 cup Italian leaf parsley leaves, loosely packed
1 TBS. fresh oregano leaves
1 t. fresh rosemary leaves
1 TBS. fresh lemon thyme leaves
6 anchovies, drained
2 large cloves garlic, smashed
3 large pimento stuffed green olives
4 green onions, cut into 1/2" pieces
1 TBS. red wine vinegar
1 TBS. fresh lemon juice
1 TBS. capers, drained
Black pepper, freshly ground
1/3 cup extra-virgin olive oil
Place all the ingredients, except oil, in a food processor and pulse until evenly chopped. With motor running, add the olive oil to emulsify the sauce. Serve with fillet.
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Sautéed Fillets with Green Peppercorn |
Pre-heat pan to HOT. Add 2 TBS. of olive oil and a generous sprinkling of green peppercorns. Sear one side
of the fillet for 2 minutes, turn fillet and cover the pan and turn off the heat and let rest for 4 minutes.
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Beef Tenderloin "Dog" with Corn Relish
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| Active: 30 Min; TOTAL: 45 MIN
4 SERVINGS
1-cup fresh corn kernels (from 2 ears)
1/4 Cup finely diced red bell pepper
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
¼ cup cider vinegar
1 1/2 teaspoons sugar
Salt and freshly ground pepper
3 tablespoons canola oil
½ teaspoon minced garlic
½ teaspoon sweet paprika
½ teaspoon dry mustard
¼ Teaspoon cayenne pepper
One 1-pound center cut beef
Tenderloin in 1 place
1 baguette halved lengthwise and cut into four 6-inch pieces
- Light a grill; bring a small saucepan of water to boil. Add the corn and cook for 2 minuets. Drain and cool under running water. Shake off the excess water and pat the kernels dry. Transfer to a bowl and add the bell pepper. Onion and celery.
- In the same saucepan. Heat the vinegar, sugar and a generous pinch each of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.
- In a bowl, stir the oil, garlic, paprika, mustard and cayenne; season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise to form 4 long “dogs.” Rub with half of the seasoned oil. Brush the cut sides of the sides of the bread with the remaining seasoned oil.
- Grill the dogs over high heat, turning occasionally, until lightly charred outside, about 10 minutes for medium rare. Grill the baguette, oiled side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.
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PASTA RECIPES
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Mango Salsa |
Southwestern Style Ravioli with Mango Salsa.
For Salsa, combine the following:
1 cup peeled cubed mango
1 cup cubed seeded tomato
1/2 cup finely chopped green onion
1/4 cup finely chopped cilantro
2 TBS. olive oil
2 TBS fresh lime juice
1 jalopeÒo pepper, seeded and minced fine
1/2 t. salt
Fresh ground pepper
(Salsa may be prepared 2 hours ahead)
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Cranberry-Pecan |
Cranberry-Pecan Ravioli with Bourbon Creme Sauce.
1 cup Milk
1 TBS. Cornstarch
2 TBS. Butter
1/4 t. salt
Several turns fresh ground pepper
1-2 TBS. Bourbon
- Combine all ingredients except bourbon
- Stir constantly on medium until boil
- Boil 1 minute
- Remove from fire and add bourbon
- Dip individual raviolis in sauce, covering well
- Spoon out
- Add chopped cranberries, chives, pecans for garnish, if desired.
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