Ostrich En Croute with Mushrooms, Red Wine Sauce and Sage Crushed Potatoes

Seared ostrich steak wrapped in homemade pastry with creamed mushrooms, served with red wine sauce and sage crushed potatoes.

Main Course Gourmet Pastry Ostrich

Estimated Nutrition

Calories

2542.4

kcal / serving

2542.4 kcal total

Carbs

182.8g

per serving

182.8 g total

Fat

165.5g

per serving

165.5 g total

Protein

68.2g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the pastry

piece

Eggs

Free-range

tbsp

Butter

For the filling

Double Cream

Butter

For the sauce

GrainsCereals

200

Plain Flour

Plus extra for dusting

Liquids

tbsp

Water

175

Red Wine

Meat

100

Ostrich Steak

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

sprig

Rosemary

Fresh

clove

Garlic

Lightly crushed

clove

Garlic

Finely chopped

tbsp

Sage

Chopped fresh

tbsp

Sage

Chopped fresh, for potatoes

OilsFats

tbsp

Olive Oil

For the filling

tbsp

Olive Oil

For the potatoes

Vegetables

0.5

piece

Shallot

Finely chopped

100

Wild Mushrooms

Roughly chopped

0.5

piece

Shallot

Finely chopped, for sauce

150

New Potatoes

Method

Preheat your oven to 180°C.

Process flour and butter into breadcrumbs, then pulse with one egg and water to form a dough and chill.

Sear seasoned ostrich steak with rosemary and crushed garlic in hot oil, then remove and set meat aside.

Sauté shallots, mushrooms, and chopped garlic in butter, reduce with cream, and stir in sage.

Wrap seasoned meat and mushrooms in rolled pastry, sealing and glazing with beaten egg.

Bake the en croute on a tray for 12 to 15 minutes until golden-brown.

Simmer red wine and shallot to half volume and whisk in butter.

Boil potatoes until tender, then drain and crush with olive oil, sage, and seasoning.

Serve sliced ostrich en croute with crushed potatoes and a drizzle of red wine sauce.