Grilled Ostrich with Wild Mushrooms & Mustard-Shallot Sauce
Instructions
First, make the sauce. Add half the butter to a sauté pan. Add half of the the shallots and sauté just until translucent.
Add half the white wine, along with the herbs and Dijon. Add broth and simmer until reduced by half. Whisk in creme fraiche. Pour sauce into a bowl and cover to keep warm.
Wipe out the sauté pan and heat over medium heat. Add remaining shallots and sauté 1 minute; add wild mushrooms and sauté 2 minutes. When the mushrooms are almost done, add garlic and remaining white wine. Reduce until almost dry. Pour into a bowl and cover to keep warm.
Finally, sauté ostrich medallions. Place remaining butter in sauté pan and heat over medium-high heat. When melted, add ostrich medallions and cook 2-3 minutes per side.
Divide sauteed mushrooms among serving plates. Place ostrich around mushrooms. Ladle sauce over meat and serve.
16 oz ostrich tenderloin, sliced into 1-inch medallions
3 cloves organic garlic, crushed
1 cup organic chicken broth
3 tsp fresh thyme, chopped
2 Tbsp organic Dijon mustard
1 tsp bay leaf, crushed
4 Tbsp organic crème fraîche
2 Tbsp organic grass-fed butter
2 whole organic shallots, chopped
¾ cup dry white wine
Instructions
First, make the sauce. Add half the butter to a sauté pan. Add half of the the shallots and sauté just until translucent.
Add half the white wine, along with the herbs and Dijon. Add broth and simmer until reduced by half. Whisk in creme fraiche. Pour sauce into a bowl and cover to keep warm.
Wipe out the sauté pan and heat over medium heat. Add remaining shallots and sauté 1 minute; add wild mushrooms and sauté 2 minutes. When the mushrooms are almost done, add garlic and remaining white wine. Reduce until almost dry. Pour into a bowl and cover to keep warm.
Finally, sauté ostrich medallions. Place remaining butter in sauté pan and heat over medium-high heat. When melted, add ostrich medallions and cook 2-3 minutes per side.
Divide sauteed mushrooms among serving plates. Place ostrich around mushrooms. Ladle sauce over meat and serve.
