Ostrich fillet tournedo

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4 servings
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venison

By Food24 November 03 2009
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Ingredients (10)

100.00 g lentils — braised
4.00 vegetables
4.00 phyllo pastry — baskets
1.00 kg ostrich fillet
4.00 thyme — to garnish
SAUCE
10.00 ml shallot — or onion, chopped
250.00 ml wine — red
5.00 ml fresh thyme — chopped
250.00 ml stock — ostric or beef
40.00 g butter — hard
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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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