Ostrich-filét in tarragon sauce

Ingredients for Ostrich-filét in tarragon sauce

Instructions for Ostrich-filét in tarragon sauce

To prepare the Ostrich-filét in tarragon sauce recipe, please follow these instructions:

The meat is layered in 1 dl. white wine in the 1/2 hour.

Be taken out of the marinade, Brown well in a pot and sprinkled with salt and pepper. Add the marinade, tarragon and lemon juice. The meat some gruel is on a low heat to the Centre-the temperature is 65 degrees.

The meat is taken up and rest for 15 minutes.

Cloud added the rest of the white wine and boil into. Piskefløden is stirred in, and the sauce is cooked to the've got a creamy texture.

Season with salt and pepper. Serve with pasta and vegetables, URf.eks. carrots and broccoli.