Whole ostrich tenderloin

Ingredients for Whole ostrich tenderloin

Instructions for Whole ostrich tenderloin

To prepare the Whole ostrich tenderloin recipe, please follow these instructions:

The steps are rubbed with salt, pepper and garlic. Placed in the middle of a small refractory dish. Overlown with red wine, leaving about ½ cm at the bottom.

The oven is preheated to 235 degrees C. With the steady state in the thickest part, the center temperature must be 64 degrees C.

Well out of the oven, the meat is packed in stannol and rests for approx. 10 min. And can be cut into the most delicious slices of pink meat.

Served with cream potatoes, light-grated corn, celery and slices of slices as well as baby carrots.