Yield: 8 Servings
|4 pounds||Ostrich tenderloin; rinse;|
|¼ cup||Light soy sauce|
|1 tablespoon||Fresh garlic; mince|
|1 tablespoon||Fresh ginger; mince|
|2 tablespoons||Fresh cracked pepper|
|1 tablespoon||Canola oil|
|4 tablespoons||Garlic-infused olive oil|
|6 cups||Chicken stock; reduced to 1|
Marinate ostrich in soy sauce mixed with garlic, ginger, pepper and oil for up to 2 hours. On a very hot grill with lid down, sear ostrich for 2 minutes on each side. Ostrich will be almost cooked.
Remove and cool. Slice ostrich into ¼" medallions. Heat 2 tb garlic oil in a heavy non-stick saute pan over med-high heat until hot.
Arrange half of the medallions in the pan and immediately turn them, starting with the first one placed. When all are turned, pour half the demi-glace over pan and remove ostrich to platter, cover loosely and place in warm oven. Repeat with balance of medallions. Serve immediately.