Ostrich fillet with butter-capers sauce

Name: ostrich fillet with butter-capers sauce
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 g ostrich fillet of the craftsman; 150 g butter; 1 pinch salt; 2 el capers; 1 lemon; 2 el fresh flat parsley finely chopped

Celebrate the season with this game. Ostrich in the main role with a subtle sauce.

Ingredients

Kitchen Stuff

1 meat thermometer

Directions

Preheat the oven to 160 ° C.
Sprinkle the meat with salt and pepper. Heat the butter in a frying pan and fry the ostrich fillet over medium heat in 3 min. Brown.
Remove from the pan, place in the baking dish and insert the meat thermometer in the middle of the meat.
Roast the meat for 15-20 minutes in the middle of the oven, until it has a core temperature of 58 ° C.
Take the meat out of the oven and let it rest for 10 minutes under aluminum foil.
In the meantime, heat the remaining butter with the salt in a saucepan. Keep stirring until the butter is colored brown. This takes approx. 5 min.
Pour the brown butter into a bowl and add the capers. Do this carefully, because the butter will start to fizz.
Squeeze a ½ tbsp juice from the lemon and add to the butter. Stir through.
Cut the meat into slices of 1 cm thick and lay on a dish. Sprinkle with the parsley and drizzle with a little brown butter sauce.