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In a bowl, mix ingredients for the marinade and let the ostrich filet mignons marinate for 3 to 4 hours. Remove the meat and towel dry the filets well, put the marinade through a strainer and set aside. In a frying pan, heat the oil and butter. Sear the filet mignons 3 to 4 minutes each side, remove the pieces of meat and pour the vinegar to deglaze the pan, reduce by half. Add marinade, poultry stock and cranberries, cook 3 minutes. If sauce is too thin, add a little cornstarch thinned with cold water.
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