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Ostrich tournedos, pepper sauce
25 to 30 minutes
- 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
- Place the 4-pepper mix in a skillet.
- With the bottom of a saucepan, crack the peppercorns into a mignonette.
- In a saucepan, heat the shallot, garlic, pepper and white wine over medium-high heat.
- Reduce until almost dry.
- Add the Cognac and flambé.
- Add the demi-glace and season with salt.
- Simmer over medium heat for 5 to 10 minutes, stirring occasionally.
- Add the cream and stir.
- Taste and adjust the seasoning.
- Set aside and keep warm.
- In a skillet, heat the oil and butter over medium-high heat.
- Season the tournedos with salt and pepper. When the butter foams, sear the tournedos on both sides.
- 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.
- Place the tournedos on serving plates and top with pepper sauce.
- 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.