Glazed Ostrich Tenderloin

Glazed Ostrich Tenderloin
By Kelley Herring

Haven't tried ostrich? Don't wait any longer! This amazingly delicious, nutrient-dense food has the texture of lean beef, is ultra low in fat, and packed with protein. In fact, one serving of this easy and elegant dish provides a whopping 43 grams of muscle building, blood-sugar balancing, organic protein. Serve with my recipe for Horseradish Smashers and a fresh green salad.

Serves: 10
Time to Table: 3 hours (Active Time: 30 minutes)

Benefits
Excellent source of iron, potassium, protein, selenium, zinc, vitamin B6, vitamin B12, niacin, riboflavin
Good source of magnesium
Preferences: Gluten-Free, Low Carb, Low Sugar, High Protein

Ingredients
4 lb organic, free range ostrich tenderloin
1/4 cup organic tamari
2 tbsp. organic garlic, minced
1 tbsp. organic ginger, minced
2 tbsp. freshly ground black pepper
2 tsp. organic grapeseed oil
6 cups organic chicken broth
1/2 tsp. thyme

Preparation
First, place chicken broth, thyme and 1 Tbsp. garlic in a pot and cook over medium heat until reduced by three quarters to make a demi-glace. Marinate ostrich in tamari mixed with garlic, ginger, pepper and oil for up to 2 hours. On a hot grill with lid down, sear ostrich for 2 minutes on each side. Ostrich will be almost cooked. Remove and cool.

Slice ostrich into 1/4" medallions. 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.

Nutrition Information
263 Calories, 4 g Carbohydrate,143 mg Cholesterol, 8 g Total Fat, 0 g Fiber, 43 g Protein, 533 mg Sodium, 0 g Sugars, 2 g Saturated fat, 0 trans Fat,3 g Monounsaturated fats, 2 g Polyunsaturated fats