A recipe from a set menu, main course

A lot of our guests enjoying dinners at Abangane Guest Lodge are taken by our Ostrich fillet with a creamy port whole grain mustard sauce on top of Parmesan potatoe mash and caramelized carrots.
We often get asked for the recipe and thought the blog would be a good place to share it with those who enjoyed it at our Lodge or to water the mouths of those that have not visited us yet.

Recipe for 2 people. Ingredients:

2 Ostrich tournedos (fillet) 200-250 gr. each, 4 medium sized potatoes, 4 big carrots, 1 cup creme, 1 cup Port (Allesverloren 2006 vintage), 1 cup beef stock (Ina Paarman’s),1 Tbsp sugar, 2 tsp whole grain Mustard, 1 Tbsp honey, app. 250 gr. Butter, Parmesan, Nutmeg, Salt, Pepper

Wash and dry the meat an marinate it in a tray for some hours with a bit of olive oil, salt and crushed black pepper and store in fridge (turn now and then)
Preparation incl. cooking times in brackets.

Potatoe mash (app. 30 minutes if you are a quick peeler):
Peel potatoes and quarter, boil with salt until soft. Mash with 50-100 gr. of butter and heated milk till nice and soft (not runny), season with salt and pepper and nutmeg, add Parmesan to your taste.

Caramelized carrots (app. 15-20 minutes depending on how quick you can slice them)
Peel and slice carrots, melt 50-100 gr. butter, add 1 Tbsp sugar, when melted add sliced carrots, season with nutmeg, salt and pepper, turn down heat and let simmer with lid on low heat for app. 10 minutes till soft (depends in thickness of slices)

Creamy port whole grain mustard sauce (30 minutes)
Reduce 1 cup of Port to a 3rd, add each 1 cup creme and beef stock, 2 tsp whole grain Mustard, one Tbsp Honey and reduce on low heat till it reaches a nice saucy consistency. Just before serving whisk a 1 tsp butter in

Ostrich tournedos (5-10 minutes)
Heat grid pan till it starts smoking (any other pan will do as well), seal the tournedos for app. 2 minutes on each side, take out of the pan and slice in 4-5 slices. Seal slices in hot pan on each side for app. 1 minute (the meat is supposed to be medium rare when done), let rest a bit before serving.

We serve this menu with a Springbok Carpaccio with fresh rocket and Peccorini shavings starter and Austrian Mousse au Chocolat dessert.

The presentation is up to your imagination (see picture as example).

Enjoy the preparation and cooking, but more so the eating!