This bird is actually considered red meat and has the texture and flavor close to filet mignon. Unless you knew it was Ostrich, they’ll always try to figure out what cut of beef it is!
Ostrich Tenderloin
Description
This bird is actually considered red meat and has the texture and flavor close to filet mignon. Unless you knew it was Ostrich, they'll always try to figure out what cut of beef it is!
Ingredients
Instructions
Make the marinade by combining all the ingredients and mixing it into a paste.
Apply the marinade on all sides of the ostrich tenderloins.
Marinate by either using a vacuum sealer to seal the meat for 4 hours, or alternatively you can use a zip lock bag and squeeze all the air out and let sit in the refrigerator for 4 hours. If you have a chamber sealer with a "marinate" function, run 2 cycles of 2 minutes. This is all you need to do and no refrigeration is needed if you do a chamber sealer marination.
After marinating remove the ostrich and let set out for 30 minutes to achieve close to room temperature.
Heat your pan to 375ºF or medium heat and place 1/2T of oil in two separate areas of the pan. Let the oil reach temperature.
Place each tenderloin on the hot oil area and do not touch or move around once you place it in the pan. Wait 5 minutes uncovered.
Turn over the tenderloins at 5 minutes and wait another 5 minutes. The tenderloin should be close to 125ºF internal temperature but if a little lower that is ok. (Optional) if your tenderloins are very thick and no hotter than 120ºF you can sear each side of the tenderloin for 60 seconds no more.
Remove from heat and let rest for 10 minutes undisturbed and not tented.
Slice and serve
Note
Served with wine cooked mushroom and potato.
Paired with Cabernet Savignon, this was an excellent pairing!
