Ostrich Filet Mignon with Green Peppercorns and MandarinsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:154.4 kcal
Proteins:16.2 g
Fats:7.4 g
Carbohydrate:1.6 g
Fibers:0.5 g
Sugar:0.2 g
Cholesterol:56.2 mg
Sodium:58.8 mg
Calcium:15.1 mg
Energy:273 kcal
Proteins:28.7 g
Fats:13 g
Carbohydrate:2.9 g
Fibers:0.8 g
Sugar:0.3 g
Cholesterol:99.4 mg
Sodium:103.9 mg
Calcium:26.7 mg
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Little Ostrich Roasts with Field Berries
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
140
g
ostrich filet mignons
2
ml
olive oil
salt and pepper
125
ml
white wine
30
ml
green peppercorns
1
can of mandarin and tangerines
METHOD
- Sear the filet mignons in a skillet over high heat; turn half-way through, allowing about 2 minutes per side depending on the thickness, though they're best served rare;
- remove from the pan and keep warm.
- deglaze the skillet with white wine;
- drain the mandarins, adding the juice to the pan with the wine;
- add the green peppercorns and reduce the sauce by half;
- place the filets on individual plates; spoon the sauce and mandarin segments on top;
- serve with a little potato pancake.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
CHEF'S NOTES
If you're not counting calories, whisk some butter into the sauce at the last minute to make it creamy.
