- 2 packages of ostrich fillet of 200 grams each (200 grams are equivalent to 1 serving)
- Salt and pepper to taste
- 2 tablespoons of oil
- 2 carrots
- 1 stalk of celery
- 3 tablespoons of butter
- ½ red onion
- 1 bay leaf
- 2 cloves of garlic
- ½ cup of water
- ¼ cup dry wine
- ¼ cup of milk cream
- 4 guagüís (small malangas)
- 2 cloves of garlic
- ½ lemon
- Water
For the sauce
Garrison
Season the meat and keep it at room temperature while you prepare the sauce and garnishes.
For the sauce:
Wash carrots and celery. Cut them into small pieces. Also cut the onion into brunoise.
In a saucepan, heat the butter, add the garlic and the cut vegetables. Let them cook over low heat until they begin to brown. Add the bay leaf, dry wine and water. Add salt to your liking. Cover it and let it reduce to a simmer.
While the vegetables that you will use in the sauce are cooking, peel the guagüís and boil them in salted water. When they soften, drain them and prepare a puree.
Check the carrots, onion and celery that are cooking in the other pot. Once the liquid is reduced and they become a thick broth, beat everything in the mixer with the heavy cream. Then strain it and cook over low heat for 3 minutes, stirring constantly, until you get a smooth and creamy sauce.
Put a frying pan over high heat with 2 tablespoons of oil. Add the fillets and cook for two minutes on each side. If you want them more done, turn them again, but only 1 minute. Avoid cooking them too much, the ideal is to keep them juicy, because it is a soft meat.
When you remove the fillets, use this oil to sauté the garlic. Once they are golden, add the lemon juice to finish the Cuban mojo.
To plate:
Serve the ostrich fillets on a shallow plate. Accompany them with the guagüí puree with the mojo criollo and season the meat with the carrot sauce, which will be scented with a delicious dry wine flavor.
Enjoy your meal!!