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Three-pepper Ostrich Tournedos https://www.metro.ca/userfiles/image/recipes/tournedos-autruche-poivres-5020.jpg PT20M PT10M PT30M
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.
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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
Three-pepper Ostrich Tournedos

Three-pepper Ostrich Tournedos

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 2/5 cup
    (100 mL)
    red wine
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  • 2 cups
    (500 mL)
    demi-glace
  • 1/2 cup
    (125 mL)
    coffee cream 10% m.f.
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  • 2 tsp.
    (10 mL)
    Dijon mustard
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Imprimer ma sélection

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

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.

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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