File de strut la tigaie

For the first time I understood the saying: melt in your mouth.
Ostrich meat is the most tender meat I have ever tasted. And it is soo easy to cook...
 

110-120g ostrich fillets, 1 clove of garlic, 30g butter, thyme or sage, salt and pepper

30 minutes before cooking, remove the meat from the refrigerator and allow it to reach room temperature in its original packaging. Doing so will reduce the heat shock during cooking and you will have a more juicy roast.
Rinse the meat under a jet of cold water and dry it well with absorbent paper towels.
Grease the meat with a little bit of sunflower oil.
In the well-heated pan, put 20ml of vegetable oil and when it is very hot (almost smoky) place the ostrich fillet. Fry for 1 minute to obtain a caramelized crust. Turn the meat over and repeat the roasting for 1 minute.
Reduce heat to medium and add 30 g butter, garlic and your favorite herbs. When the butter begins to foam, tilt the pan and cover the meat with melted butter (with a spoon) to prevent drying. Continue cooking in this manner for another 1 minute. Turn once more the meat and cook for a minute, often covering with melted butter.
Allow the steak to stand for 5 minutes and serve it with a salad and vegetables.