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Ostrich medallions in balsamic and honey sauce

updated

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Ingredients for 3 servings:

  • 500 g ostrich fillet(s) (fillet), cut into medallions
  • salt and pepper
  • Thyme
  • some oil
  • 125 ml water
  • 1 cup of cream
  • 1 tsp honey
  • 2 tsp balsamic vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Mix salt, pepper, and thyme with a little oil and marinate the meat for 2-3 hours. Then, roast on both sides and keep warm, covered with aluminum foil. Deglaze the pan juices with water, cream, honey, and balsamic vinegar, and serve the meat with this sauce. Serve with duchess potatoes, croquettes, spaetzle, mixed vegetables, or fresh salads.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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