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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.
4
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
Imprimer ma sélection

Ingredients

  • 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)
    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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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