Summary

Ingredients

• 500 g ostrich fillet (s), cut into medallions
• salt and pepper
• thyme
• some oil
• 125 ml water
• 1 cup cream
• 1 teaspoon honey
• 2 teaspoons balsamic vinegar

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Instructions

1. Mix salt, pepper and thyme with a little oil, soak the meat for 2-3 hours.
2. Then fry on both sides and cover with aluminum foil and keep warm.
3. Deglaze the frying stock with water, cream, honey and balsamic vinegar and serve the meat with this sauce.
4. Duchess potatoes, croquettes, spaetzle, mixed vegetables or fresh salads go well with it.