Grilled Tenderloin

The perfect filet for marinating and grilling.  There are so many types of vegetables and sauces that go wonderfully with this cut, you can’t go wrong.

Preparation

Trim your ostrich tenderloin to desired size or cook whole.  Be sure to remove the membrane from the back of the cut to avoid shrinkage during cooking.

We like to marinate at least an hour in a small amount of olive oil and seasonings such as kosher salt, black pepper, and garlic.  Alternatively, you can also dry season this cut right before placing on a hot grill. 

Once grill is hot, place seasoned cut onto the grill and allow to cook 2-3 minutes.

Rotate steak clockwise 90 degrees and cook another 2-3 minutes to get nice grill marks.

Turn steak over and repeat the cooking, seasoning, and basting process.

Once the steak has reached desired doneness - we recommend an internal temp of 125-130F for a nice medium-rare - remove from heat and allow to rest covered for 3-5 minutes before portion cutting to your desired serving size.

This cut is great with a variety of side dishes and toppings such as the two below.  Click here to visit the Ostrich Tenderloin product page to learn more about this fantastic, versatile cut that's easy to cook for even the most novice among us.

Garlic mushroom and onion topper

Thinly slice mushrooms and onions.

Over high heat, melt clarified butter in a sauté pan.

Add minced garlic, onions, and mushrooms - cook until the onions begin to soften.

Add a splash of white wine and cook until wine has evaporated, pull from heat and immediately onto your tenderloin filet.

Crispy onions

Slice onions thinly and soak in buttermilk for 30 minutes.

Mix flour, salt, black pepper, and a dash of cayenne pepper.

Heat enough olive oil in a pot to fully submerge your onions.

Grab a handful of onions and allow the buttermilk to drip off before adding to flour mix.

Toss the onions in flour mixture until evenly coated, then lightly shake off excess flour.

Drop a small handful into the oil and cook until golden brown.

Using tongs or a fork, remove onions from oil and place on a paper towel to drain.

Your filet just made it to a higher level :)

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