Recipes » Fillet of Ostrich with almonds and calvados

Serves four

Take
750 gr ostrich fillet,
2 finely chopped shallots,
1 pressed or finely chopped clove of garlic,
100 gr sliced almonds,
butter,
200 cl cream,
1/2 dl calvados,
fresh basil,
pepper,
salt and curry powder

First brown the chopped almonds under the grill.
The meat is best cooked through in a pan.
While frying the fillets season with pepper, salt and curry.
Take both the meat and the stock from the pan, which is now used to simmer the shallots and garlic.
Add the cream and return the meat and stock to the pan with half of the sliced almonds. Sprinkle with calvados and let the sauce reduce down until it thickens.
Finally, complete the whole with finely chopped basil and the rest of the almond slices.