Ostrich tournedos, pepper sauce

Name: Ostrich tournedos, pepper sauce
SKU: tournedos-autruche

Preparation 10 min

Cooking time 30 min

Servings 4

Ingredients

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.

Note:

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.