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Ostrich en croute with mushrooms, red wine sauce and sage crushed potatoes

Ostrich en croute with mushrooms, red wine sauce and sage crushed potatoes comes together with Water, Olive Oil, and Butter. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the pastry, place the flour and butter into a food processor and process until the mixture resembles breadcrumbs.

2. 2

   Add one of the eggs and the water and process again until a dough forms.

3. 3

   Place in the fridge to rest until you are ready to roll it out.

4. 4

   For the filling, heat the oil in a frying pan.

5. 5

   Season the ostrich steak with salt and freshly ground black pepper and place into the pan with the rosemary and the lightly crushed garlic clove.

6. 6

   Sear on all sides, then remove the ostrich from the pan and set aside.

7. 7

   Discard the rosemary and garlic from the pan.

8. 8

   Heat the butter in the same pan and gently fry the shallot, mushrooms and the remaining finely chopped garlic clove.

9. 9

   Add the cream and simmer until reduced slightly, then stir in the chopped sage.

10. 10

    Place onto a baking sheet and transfer to the oven to bake for about 12-15 minutes, or until the pastry is golden-brown.

11. 11

    For the red wine sauce, heat the red wine and shallot in a saucepan and simmer until reduced by half.

12. 12

    Add the butter and stir until melted.

13. 13

    For the potatoes, boil the potatoes until tender, about 10-12 minutes.

14. 14

    Drain and return to the pan with the olive oil and sage.

15. 15

    Season, to taste, with salt and freshly ground black pepper.

16. 16

    To serve, cut the ostrich en croute in half and place onto a serving plate with the crushed potatoes.

17. 17

    Drizzle over the red wine sauce.