Ostrich fillet to the conte rosso
Instructions
In a bowl, collect mushrooms, cut into thin strips 1 teaspoon breadcrumbs, a clove of minced garlic and a bit of Basil and Rosemary, stir and keep aside.
Cut the fillet into four equal parts and each carried an engraving by filling it with the mixture.
Close with a toothpick and flour meat.
In a saucepan, heat 4 tablespoons of oil, saucepan, heat the four slices of tenderloin on both sides for 5 minutes.
Remove the oil, add the cream, butter a tablespoon of Worcestershire sauce, a splash of cognac and a pinch of salt.
Simmer over low heat until the sauce becomes smooth.
Arrange the fillets on warm serving dish, sprinkle them with hot sauce and around place toasted bread croutons.
Accompanying wines: Trentino DOC Cabernet, Rosso Di Montalcino DOC, Solopaca Rosso DOC.
Ingredients and dosing for 4 persons
- 720 g of ostrich fillet
- 40 g of butter
- 2 cups of cream
- 2 fresh porcini mushrooms
- 1 clove of garlic
- 3 leaves basil
- Rosemary
- 1 teaspoon of breadcrumbs
- Flour
- 1 tablespoon of worcestershire sauce
- Cognac
- 8 slices bread
- 4 tablespoons of olive oil
- Salt