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Ostrich tournedos, pepper sauce
Ostrich tournedos, pepper sauce

Ostrich tournedos, pepper sauce

Preparation 10 minutes
Cooking time 25 to 30 minutes
Servings 4


  • 15 ml (1 tbsp) 4-pepper mix (black, white, pink, green) 
  • 45 ml (3 tbsp) French shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 250 ml (1 cup) white wine
  • 60 ml (1/4 cup) Cognac or French brandy 
  • 300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced to half
  • Sea salt and freshly ground black pepper
  • 125 ml (1/2 cup) 35% cooking cream
  • 4 ostrich tournedos, about150 g (5 oz) each
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter


  1. Place the 4-pepper mix in a skillet.
  2. With the bottom of a saucepan, crack the peppercorns into a mignonette.
  3. In a saucepan, heat the shallot, garlic, pepper and white wine over medium-high heat.
  4. Reduce until almost dry.
  5. Add the Cognac and flambé.
  6. Add the demi-glace and season with salt.
  7. Simmer over medium heat for 5 to 10 minutes, stirring occasionally.
  8. Add the cream and stir.
  9. Taste and adjust the seasoning.
  10. Set aside and keep warm.
  11. In a skillet, heat the oil and butter over medium-high heat.
  12. Season the tournedos with salt and pepper. When the butter foams, sear the tournedos on both sides.
  13. Reduce the heat and cook over medium heat for 2 to 3 minutes on each side for rare doneness. Remove from the heat and let rest for 5 minutes and keep warm.
  14. Place the tournedos on serving plates and top with pepper sauce.
  15. Serve with mashed potatoes and braised red cabbage.


Depending on the choice of demi-glace, the sauce consistency may vary. To thicken, add a bit of cornstarch dissolved in a bit of lukewarm water.

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