Recipe

Ostrich Fillet Cuban Style

Name: Ostrich Fillet Cuban Style
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 packages of ostrich fillet of 200 g each (200 g equals 1 serving); Salt and pepper, to taste; 2 tablespoons of oil; 2 carrots; 1 celery stalk; 3 tablespoons of butter; ½ red onion; 1 bay leaf; 2 cloves of garlic; ½ cup of water; ¼ cup of dry wine; ¼ cup of heavy cream; 4 guagüís (small malangas); 2 cloves of garlic; ½ lemon; Water

Seared ostrich fillet with a creamy carrot and dry wine sauce, malanga puree, and criollo mojo. An exotic touch with Cuban flavor.

CiberCubaApril 13, 2019

CiberCuba

Preparation20 min
Cooking25 min
Total time45 min
Servings2 servings
DifficultyMedium

We prepared this recipe with ostrich fillet, but using ingredients that have always been part of the Cuban kitchen: onion, garlic, guagüí (small malanga), carrot, and celery. According to gourmets, the flavor of ostrich meat is exquisite: it is red, similar to beef, but very tender and low in fat.

Check out our recipe and get ready to add an exotic touch to your table.

Method

Season the meat with salt and pepper and set it aside at room temperature while you prepare the sauce and the side dish.
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For the sauce, wash the carrots and celery and cut them into small pieces. Also chop the onion into brunoise.
In a pot, heat the butter and add the garlic and chopped vegetables. Let them cook over low heat until they begin to brown.
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Add the bay leaf, dry wine, and water, and season with salt to your taste. Cover and let it reduce over low heat.
While the vegetables are cooking, peel the guagüís and boil them in salted water.
When they are soft, drain them and prepare a puree.
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Check the vegetables for the sauce. When the liquid has reduced and a thick broth remains, blend everything in the blender with the heavy cream.
Strain the mixture and cook it over low heat for 3 minutes without stopping stirring, until you achieve a smooth and creamy sauce.
Place a skillet over high heat with the 2 tablespoons of oil. Add the fillets and cook them for 2 minutes on each side. If you want them more done, flip them again, but only for 1 minute: ideally, they should remain juicy.
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Remove the fillets and use that same oil to sauté the garlic for the side dish. When golden, add the lemon juice and you will have the criollo mojo ready.
Serve the ostrich fillets on a flat plate and accompany them with the guagüí puree drizzled with the criollo mojo.
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Garnish the meat with the carrot sauce, perfumed with the flavor of the dry wine. Enjoy!
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