Ostrich fillet with salsify
Number of persons: 4
1 ostrich fillet
1 sweet potato
pepper and salt
Season the ostrich fillet with salt and pepper and fry them all around until golden brown.
Place the fillet in an oven of 130 degrees until they reach a core temperature of 50 to 60 degrees, depending on the desired cooking.
Deglaze the pan with cognac, let the alcohol boil and add a few spoons of stock.
Poke holes in the sweet potato and place in an oven heated to 200 ° C.
Check regularly by puncturing the potato, and continue cooking until soft inside.
Before serving, cut the sweet potato in half and sprinkle with coarse salt.
Wash and peel the salsify under running water and cut into portions.
Cook the salsify in a mixture of 50% water and 50% milk.
Rinse them under cold running water and turn them just before serving through warm butter with parsley.