Wednesday, April 20, 2011

Ostrich Filet in Red Wine Sauce...served with steamed tatsoi and sauteed purple potatoes

 I took a trip to the Union Square Farmer's market the other day and bought a variety of interesting produce. I ended up finding some tatsoi, which is sort of a mix between a bok choy and a mustard green. It is a very mild vegetable and a great way to change things up. I found purple potatoes (where the flesh inside is actually purple). I also was able to buy some ostrich. I never made this before but was feeling very adventurous. Ostrich is very healthy as there is hardly any fat on it. It is mildly gamey like a venison, but it has the texture of steak. 


4 purple potatoes
extra virgin olive oil
sea salt
black pepper
2 - 6 oz ostrich filets
1 small red onion, finely sliced
6 sprigs of fresh thyme
2 T parsley, chopped
2 cloves garlic, minced
1/4 c chicken broth
1/2 c red wine
1 head tatsoi

1. Wash the potatoes and slice finely. Add a dash of freshly grated sea salt and black pepper. Saute in 2 T extra virgin olive oil until tender.

2. Meanwhile prepare the water to steam the tatsoi so that at the last minute it can be steamed.

3. Rinse and pat dry the ostrich. Season it with a dash of freshly grated sea salt and fresh pepper. Place in the refrigerator until ready to cook.

4. In a small frying pan saute onion in a splash of olive oil until it starts to caramelize. Add the thyme, parsley, garlic, and chicken broth. Simmer until the broth reduces to half. Add the wine and allow sauce to reduce again.

5. While the wine sauce is reducing, pan sear the ostrich in a grill pan over medium high heat. Once brown on both sides, reduce heat to medium, cover and cook for about 3-4 minutes on each side.  It is very important that you watch the ostrich very closely and cook it to desired temperature because if it is overcooked, it will become chewy.
6. Steam the tatsoi for about 2-3 minutes or until it turns a bright green color.

7. Serve immediately topping the ostrich with the wine sauce.

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