Ostrich desserts with celeriac puree and red wine jus

Name: ostrich desserts with celeriac puree and red wine jus
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 ostrich steaks; 8 slices serrano ham; 2 dl full red wine; dl Red port; 1 pot meat fond 380 ml; 2 twigs thyme; 4 sticking potatoes; 75 g butter; 300 g celeriac ready to cook; 1 cup creme fraiche 125 ml; salt and pepper; 1 bag fresh basil 15 g

A tasty recipe. The main course contains the following ingredients: poultry, ostrich steaks, serrano ham, full red wine, red port, beef stock (380 ml), thyme, solid potatoes, butter, celeriac (turnip), crème fraîche (125 ml), salt and pepper and fresh basil (15 g).

Ingredients

Kitchen Stuff

aluminium foil

Directions

Cut the steaks in half and wrap each half in a slice of ham. Finely reduce the amount of wine, port and fond with thyme to half. Peel potatoes, wash, cut into cubes and cook in a pan with little water for about 15 minutes. In another pan, melt 25 g of butter, celeriac with 2 tablespoons of cooked fond covered in a soft oven for about 15 minutes. 1/3 of celeriac in small pan. Rest with mashed potatoes and crème fraiche until puree mashed. Season with salt and pepper.
Heat 25 g butter and ostrich snack in around 4 minutes. Place on hot plate and keep warm under aluminum foil. Cook the cooked fondue through cooking fat and let it cook into a nice gravy. Remove thyme from gravy. Cut the rest of butter into lumps and beat with whisk by gravy. Cut the basil into strips and mix with celeriac puree. Produce celeriac puree on four warm plates. Place ostrich tournedos on them. Spread cubes of celeriac over them. Give gravy to it.