6 ounces ostrich tenderloin
salt and pepper, to taste
vegetable oil, as needed
1 tablespoon butter
1 ounce fresh spinach, cleaned
6 ounces Tagarishi Yams, recipe follows
2 fluid ounces Western Slope Cherry Glaze, recipe follows
Servings: 1
1. Season the ostrich with salt and pepper. Brush with oil and grill until medium rare, approximately 3 to 6 minutes.
2. Heat the butter in a sauté pan until noisette. Add the spinach and toss until it wilts. Season with salt and pepper and hold in a warm place.
3. Mound the Yams on a serving plate. Slice the ostrich against the grain and on the bias in 1/4-inch- (6-millimeter-) thick slices. Fan the slices on the serving plate. Arrange the cooked spinach over the potatoes. Ladle the Cherry Glaze on and in front of the ostrich slices and serve.
salt and pepper, to taste
vegetable oil, as needed
1 tablespoon butter
1 ounce fresh spinach, cleaned
6 ounces Tagarishi Yams, recipe follows
2 fluid ounces Western Slope Cherry Glaze, recipe follows
Servings: 1
1. Season the ostrich with salt and pepper. Brush with oil and grill until medium rare, approximately 3 to 6 minutes.
2. Heat the butter in a sauté pan until noisette. Add the spinach and toss until it wilts. Season with salt and pepper and hold in a warm place.
3. Mound the Yams on a serving plate. Slice the ostrich against the grain and on the bias in 1/4-inch- (6-millimeter-) thick slices. Fan the slices on the serving plate. Arrange the cooked spinach over the potatoes. Ladle the Cherry Glaze on and in front of the ostrich slices and serve.
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