Three-pepper Ostrich Tournedos

Three-pepper Ostrich Tournedos
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    canola oil

  • 4x5 oz
    (4x150 g)

    ostrich tournedos

  • To taste salt and pepper

  • 1 Tbsp.
    (15 mL)

    butter

  • 3

    shallots, minced

  • 1/2 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

  • 1/2 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.

Source: Metro

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