Ostrich Tournedos, Raw–Apple Juice Sauce with Star Anise

Ostrich Tournedos, Raw–Apple Juice Sauce with Star Anise
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 4 x 5 oz
    (4 x 150 g)

    ostrich tournedos

  • salt and ground black pepper to taste

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • apple juice sauce

  • 1 Tbsp.
    (15 mL)


  • 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

    of fresh thyme, leaves separated from stems

  • salt and ground black pepper to taste


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.

Source: Chef José Trottier

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007