Ostrich Fillet Conte Rosso

Preparation:

Preparation: In a bowl, collect the mushrooms cut into thin strips, a teaspoon of breadcrumbs, a minced clove of garlic, a little basil and rosemary, mix and set aside. Cut the fillet into four equal parts and make an incision on each one, filling it with the prepared mixture. Close with a toothpick and flour the meat. Heat 4 tablespoons of oil in a saucepan, brown the four slices of fillet on both sides for 5 minutes. Eliminate the oil, add the cream, the butter, a spoonful of Worcester sauce, a splash of cognac and a pinch of salt. Cook over low heat until the sauce becomes creamy. Arrange the fillets on the hot serving plate, sprinkle them with the hot sauce and arrange the toasted sandwich croutons around them. Accompanying wines: Trentino Cabernet DOC, Rosso Di Montalcino DOC, Solopaca Rosso DOC.