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Ostrich Tournedos, Raw–Apple Juice Sauce with Star Anise https://www.metro.ca/userfiles/image/recipes/Tournedos-autruche-sauce-jus-pomme-brut-anis-etoile-5597.jpg PT10M PT10M PT20M
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.
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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 1 Tbsp. (15 mL) 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 of fresh thyme, leaves separated from stems salt and ground black pepper to taste
Ostrich Tournedos, Raw–Apple Juice Sauce with Star Anise

Ostrich Tournedos, Raw–Apple Juice Sauce with Star Anise

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  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
  • 1 Tbsp.
    (15 mL)
    butter
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  • 2 Tbsp.
    (30 mL)
    finely sliced shallots
  • 1 cup
    (250 mL)
    raw apple juice
  • 1 cup
    (250 mL)
    demi-glace sauce
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  • 1 to 2
    star anise
  • 1 tsp.
    (5 mL)
    cider vinegar
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  • 2
    of fresh thyme, leaves separated from stems

  • salt and ground black pepper to taste
Imprimer ma sélection

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.

Source : Chef José Trottier

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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