Yield: 4 portions
Eggplant slices – 8
Red pepper, halved, seeded – roasted 2
Yellow pepper, halved, seeded – roasted 2
Green pepper, halved, seeded – roasted 2
Small fennel, sliced – blanched 4
Carrots, sliced lengthwise – blanched 8
Fines herbes – 4 tsp
Olive-canola oil blend cooking spray – as needed
Ostrich filets – 4 oz. each 4
Coarse-ground black pepper – as needed
Herbes de Provence – 10 tsp.
Crisp baked potato wafers – 4
Mushroom glaze (recipe follows) – as needed
Long chives – 4
- In shallow pan, stack vegetables and sprinkle with fines herbes to create tian; spray with oil. Cook at 350F, uncovered, for 5 to 6 minutes, until heated through.
- Gently mist ostrich filets with oil and season with pepper and herbes de Provence. Grill ostrich, both sides, marking evenly, until done.
- Place 1/4 of tian on center of plate; top with potato wafer and then ostrich filet. Ladle mushroom glaze over and garnish with chive.
Canola-olive oil blend – 1/2 oz.
White mushrooms – 3/4 lb.
Fresh ground pepper – to taste
Dried porcini mushrooms – 1 oz.
Elephant garlic, peeled – sliced 1 clove
Parsley, chopped – 1 Tbsp.
Mexican marigold mint – chopped 1 1/2 Tbsp
Large leeks, sliced – white part only 2
Large shallots, peeled – sliced 4
Vegetable consommé – 4 cups
- Heat oil in large preheated pan and saute white mushrooms with pepper until deep brown and caramelized, 12 to 15 minutes. Add porcinis, garlic, parsley, mint, leeks, shallots and consommé, scraping up any browned bits in pan. Cook over medium heat, 25 to 30 minutes. Strain through fine mesh. Reduce broth over medium heat to 1/2 cup. Sauce resembles veal demi-glace.