Ostrich Fillets With Wild Mushrooms

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Servings: 4 servings Difficulty: Advanced
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Elegant, lean ostrich fillets pan-seared to perfection and served over a savory wild mushroom and red wine reduction.
Ostrich Fillets With Wild Mushrooms recipe image
Ostrich Fillets With Wild Mushrooms recipe image
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Ostrich Fillets With Wild Mushrooms

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 250
Dietary:
V Vegan

Description

This sophisticated dish showcases the rich, beef-like flavor of ostrich meat while keeping it lean and healthy. The fillets are quickly seared to a golden brown, ensuring they remain tender and juicy. They are paired with a luxurious sauce made from sautéed wild mushrooms, aromatic shallots, garlic, and a robust reduction of beef stock and dry red wine. The earthiness of the mushrooms complements the gamey notes of the ostrich beautifully.

Ingredients

Directions

  1. Slice the wild mushrooms (such as portobello or shiitake).
  2. In a skillet over medium-high heat, melt the unsalted butter with the olive oil.
  3. Add the sliced mushrooms and sauté until lightly browned.
  4. Add the minced shallots and finely minced garlic cloves.
  5. Cook, stirring constantly, for 2 minutes until fragrant.
  6. Season the mushroom mixture with coarse sea salt, freshly ground black pepper, and a dash of cayenne pepper.
  7. Remove the skillet from heat and transfer the mushroom mixture to a bowl; set aside.
  8. Select a heavy skillet large enough to hold the ostrich fillets without crowding.
  9. Place the skillet over medium-high to high heat.
  10. Add the unsalted butter and olive oil to the hot skillet.
  11. Once the butter foam subsides, add the ostrich fillets.
  12. Sauté quickly, turning once, until nicely browned on both sides, about 1 to 2 minutes per side.
  13. Sprinkle the fillets with coarse sea salt and freshly ground black pepper as you turn them; be careful not to overcook.
  14. Transfer the cooked fillets to a heated platter and keep warm.
  15. Pour off any excess fat from the skillet and return it to high heat.
  16. Add the beef stock and tomato paste to the skillet.
  17. Cook, stirring to scrape up any browned bits from the bottom, until the liquid reduces to about 3 tablespoons.
  18. Add the dry red wine and boil for 2 minutes to reduce slightly.
  19. Return the reserved mushroom mixture to the skillet and heat briefly.
  20. Pour the mushroom and sauce mixture over the ostrich fillets.
  21. Sprinkle with minced fresh parsley and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 4.0g20%
Cholesterol 85mg29%
Sodium 150mg7%
Total Carbohydrate 6.0g2%
Dietary Fiber 1.0g4%
Sugars 1.5g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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