Ostrich Fillet with Herbs and Lemon-Cream Sauce
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
3
Description
Fresh basil can also be used, but in this case, marinate it together with parsley instead of adding it to the pan. Long pepper looks like this: http://dic.academic.ru/pictures/wiki/files/49/180px-piper_longum.jpg This is not a mandatory ingredient.
Ingredients
- Lamb Neck Fillet - 21.2 oz
- Lemon - 1 piece
- Parsley - 1 bunch
- Garlic - 3 cloves
- Olive Oil - 4 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
- Wheat Flour - 1 teaspoon
- Cream 22% - 3.5 oz
- Butter - 0.7 oz
- Pasilla Pepper - 1 tablespoon
- Red Wine Vinegar - 2 tablespoons
- Fresh basil leaves - 1 teaspoon
- Grated Ginger Root - to taste
- Ground Black Pepper - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
Chop the parsley and garlic (set one clove aside), pour half of the olive oil and vinegar over them, and generously season with salt and pepper.
Step 2
If necessary (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 refrigerator in advance.
Step 3
Heat the remaining olive oil in a pan or wok, adding the halved clove of garlic, a bit of black pepper, a few small pieces of lemon zest, and ginger. Let the oil absorb their aroma for a few minutes over low or medium heat, then remove everything.
Step 4
Increase the heat and add the pieces of meat to the pan. Constantly turning the pieces, wait until they turn white, then sprinkle in the pepper, dried basil, and pour in the lemon juice. Cook for another 5-7 minutes, stirring constantly. The meat should release a lot of juice.
Step 5
Using a slotted spoon, transfer the pieces of meat to a bowl and mix them with the prepared herbs.
Step 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 the flour to thicken the sauce. Nutmeg can be added. If lumps form, crush them with the spatula. Stir in the butter and remove from heat.
Step 7
The sauce can be served in a sauceboat or drizzled over the pieces of meat.
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