Recipe Centre

Ostrich fillet tournedo

Ingredients
100 g braised lentils (cooked in vegetable stock)
4 portions vegetable mélange (selection)
4 phyllo baskets
1 kg ostrich fillet
4 sprigs thyme, to garnish
SAUCE
10 ml chopped shallots or small onions
250 ml red wine
5 ml fresh chopped thyme
250 ml ostrich or beef stock
40 g hard butter

Method:
1. Prepare the braised lentils, blanched vegetables and phyllo baskets in advance and set aside. 2. SAUCE: Sauté the shallots, add the red wine and chopped thyme and reduce by half. Add stock and reduce by two thirds, or until desired consistency is obtained. Strain and season to taste. Set aside. 3. Season and grill ostrich fillets. Ostrich is very lean and becomes dry if overcooked, so the rarer the better. 4. Reheat lentils and vegetables. Spoon lentils on to plates, top with ostrich fillets, put reheated vegetables in phyllo baskets and keep warm. 5. Add butter to the sauce and swirl to give shiny and smooth consistency. Check seasoning and spoon on to plates. Garnish with thyme sprigs.

Recipe From : Ideas January 01, 1997

Recipe from Ideas : January 01, 1997 See what Ideas has in store this month. Subscribe now and save!