Main Course
Ostrich Tournedos
Ostrich is an exciting meat that isn't too hard to find in well-stocked shops. It is dark red like beef, but very lean and at the same time very tender.
Ingredients
- Ostrich fillets (approx 600 g)4 pcs
- Salt
- Black pepper
- Butter
Potato gratin
- Potatoes1.3 lb
- Yellow onions2 pcs
- Cream1.3 cups
Red wine sauce
- Shallots1 pcs
- Butter0.9 oz
- Red wine1.3 cups
- Balsamic vinegar1 fl oz
- Fresh thyme1 tbsp
- Meat bouillon cube1 pcs
- Blackcurrant jelly1 tbsp
- Black pepper
- Salt
Nutrition per serving
Instructions
Red wine sauce Finely chop the shallot and fry it in the butter for a few minutes until lightly coloured. Add the rest of the ingredients except the salt, give the pepper mill a turn, and simmer over low heat with a lid on for about 15 minutes. Strain through a fine sieve, bring back to the boil without the lid and reduce by about half. Season with extra salt if needed. It makes a rich, full-flavoured sauce, so you don’t need much per person.
Potato gratin Slice the potatoes and onions and layer them in an ovenproof dish, or several individual dishes, seasoning each layer with salt and pepper. Pour over the cream until it is just visible below the top layer of potatoes. Bake at 175°C (350°F) for about 60 minutes.
Ostrich fillets Fry the ostrich fillets in a knob of butter with a little salt and black pepper, about 2–3 minutes per side. We recommend a core temperature of 58–62°C (136–144°F); the meat is then pink but not bloody.