Ostrich Tournedos, Raw–Apple Juice Sauce with Star Anise
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Chef José Trottier |
Recipe ingredients
- 4 x 5 oz. (4 x 150 g) ostrich tournedos
- Salt and ground black pepper to taste
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- Apple Juice Sauce
- 1 Tbsp. (15 mL) unsalted butter*
- 2 Tbsp. (30 mL) finely sliced shallots
- 1 cup (250 mL) raw apple juice
- 1 cup (250 mL) demi-glace sauce
- 1 to 2 star anise
- 1 tsp. (5 mL) cider vinegar*
- 2 sprigs of fresh thyme, leaves separated from stems
- Salt and ground black pepper to taste
Preparation
In a frying pan, sear the seasoned tournedos in olive oil over medium-high heat.
Lower the heat to medium and cook to the desired degree of doneness.
Set aside the tournedos and wrap in aluminium foil.
Meanwhile, prepare the sauce: in a small saucepan, sweat the shallots in butter. Deglaze with the apple juice and reduce to syrupy consistency.
Add the demi-glace, thyme stems and star anise.
Simmer for a few minutes. Remove the stems and star anise. Season with the salt, pepper, cider vinegar and fresh thyme leaves.
Serve the tournedos with apple pieces sautéed in butter and simmered French lentils.
Suggestion
As ostrich meat is very tender and very lean, it’s best to cook it rare or medium rare. If overcooked, it dries out quickly.Ostrich meat is very versatile and goes well with all the flavourings traditionally associated with beef and duck.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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