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A great recipe for a tender and delicious cut with a great flavor profile. The Top Loin is great for grilling, roasting, searing or any other cooking method you desire.
8 ounce Top Loin
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic
1 tbsp fresh garlic minced
1 tbsp shallot minced
2 tbsp butter
2 mushrooms of your choice
1 cup port wine
1 cup ostrich bone broth (click here for recipe!) or, if you must, beef broth will work too
1 tbsp balsamic vinegar
2 tbsp flour
Special kitchen tools
Heat and lightly oil grill.
Lightly oil your filet and season with salt, pepper, and garlic.
Once grill is hot, place the seasoned filet onto the grill and allow to cook 3-4 minutes.
Rotate filet clockwise 90 degrees and cook another 3-4 minutes.
Turn filet over and repeat the cooking process.
Once the steak has reached your desired doneness (we recommend 120-130F), remove from heat and allow to rest covered for 5 minutes, which will slightly raise the internal temperature.
Serve with a side dish of your choice.
Mushroom Port Sauce
While your steak is cooking, mince shallots and fresh garlic clove.
Add to a sauté pan with 1 tbsp of the butter and mushrooms and lightly sauté. Pull out and set aside.
Add 1 cup of a port into the same sauté pan and simmer to reduce. Your port will become syrupy.
Add 1 cup broth and continue to simmer.
In a new sauté pan, melt the last 1 tbsp of butter and then add the flour to make a roux (thickener). Blend until smooth and then add to the sauce to thicken.
Add the mushrooms/garlic/shallots and 1 tbsp of balsamic vinegar and continue to simmer.
Keep warm until your filet is ready, drizzle sauce and enjoy.
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