Ostrich fillet tournedo

Recipe from: 1/1/1997 12:00:00 AM
Ingredients 11
Servings 4
Time

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.
 

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