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Kes6833
Ostrich fillet with butter-capers sauce
Celebrate the season with this game. Ostrich in the main role with a subtle sauce.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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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.
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Remove from the pan, place in the baking dish and insert the meat thermometer in the middle of the meat.
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Roast the meat for 15-20 minutes in the middle of the oven, until it has a core temperature of 58 ° C.
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Take the meat out of the oven and let it rest for 10 minutes under aluminum foil.
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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.
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Pour the brown butter into a bowl and add the capers. Do this carefully, because the butter will start to fizz.
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Squeeze a ½ tbsp juice from the lemon and add to the butter. Stir through.
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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.
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Nutrition
395Calories
Sodium15% DV365mg
Fat48% DV31g
Protein56% DV28g
Carbs0% DV1g
Fiber0% DV0g
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