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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

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

Preparation

  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.

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.

Availability in stores