Three-pepper Ostrich Tournedos
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) Irresistible canola oil*
- 4 5-oz. (150-g) ostrich tournedos
- To taste salt and pepper
- 1 Tbsp. (15 mL) butter*
- 3 shallots, minced
- ½ tsp. (2 mL) thyme
- 2 Tbsp. (30 mL) coarsely ground green, pink and black peppercorns
- 2 Tbsp. (30 mL) brandy
- 2/5 cup (100 mL) red wine
- 2 cups (500 mL) demi-glace
- ½ cup (125 mL) coffee cream 10% m.f. *
- 2 tsp. (10 mL) Dijon mustard*
Preparation
In a very hot skillet, pour oil and brown tournedos.
Cook on medium-high heat 2 to 4 minutes per side depending on thickness. Season during cooking. Ostrich meat can be eaten very rare, medium-rare or medium.
Remove tournedos to a hot plate.
In the same skillet, add butter and sweat shallots a few minutes, covered, then add thyme and ground peppercorns.
Deglaze with brandy and flambé with barbecue lighter.
Add wine and reduce by half. Add demi-glace and reduce until thickened and smooth.
Stir in cream. Remove from heat and stir in mustard.
Spoon three-pepper sauce over tournedos and serve immediately.
Flambé: add alcohol (cognac, brandy, Grand Marnier) to a preparation and set alight.
Suggestion
* 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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