- 2 packages of ostrich fillet, 200 grams each (200 grams is 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 of dry wine
- ¼ cup of heavy cream
- 4 small malangas
- 2 cloves of garlic
- ½ lemon
- Water
For the sauce
Garrison
Season the meat with salt and pepper and let it rest at room temperature while you prepare the sauce and side dishes.
For the sauce:
Wash the carrots and celery. Cut them into small pieces. Also dice the onion.
In a saucepan, melt the butter and add the garlic and chopped vegetables. Let them cook over low heat until they begin to brown. Add the bay leaf, dry wine, and water. Season with salt to taste. Cover and let it simmer until it reduces.
While the vegetables for the sauce are cooking, peel the guagüís and place them in boiling salted water. Once they soften, drain them and prepare a puree.
Check the carrots, onion, and celery cooking in the other pot. Once the liquid has reduced to a thick broth, blend everything together with the cream in the blender. Then strain it and cook it over low heat for 3 minutes, stirring continuously, until you achieve a smooth and creamy sauce.
Heat a skillet over high heat and add 2 tablespoons of oil. Place the fillets in the skillet and cook for two minutes on each side. If you prefer them more cooked, flip them again, but only for 1 minute. Avoid overcooking, as it’s best for the meat to remain juicy, given that it is a tender cut.
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 flat plate. Accompany them with the guagüí puree and the creole sauce, and dress the meat with the carrot sauce, which will be infused with a delightful flavor of dry wine.
Enjoy your meal!