Recipe - Osso Buco With Lemon And Olives

CHATEAUBRIAND

4 x 225g Ostrich Meat fan fillet Butter Bernaise Sauce: 110 g Butter 110
ml White Wine 4 Egg Yolks 1 tbsp Dried Tarragon 2 tsp Tarragon Vinegar

Ostrich Chateaubriand

1. Remove all the white sinus from the meat by sliding a knife underneath
it.

2. Place on a roasting dish.

3. Paint with butter.

4. Put into a preheated oven as hot as it will go.

5. Roast for 15 minutes.

Quick Bearnaise Sauce

6. Put all ingredients in a pan except egg yolks and melt butter.

7. When the butter is melted take off the heat to infuse and cool for 10
minutes.

8. Then add the egg yolks.

9. Put back onto the heat and whisk.

10. Whisked gently this becomes a creamy mixture, whisked vigorously this
foams, the choice is yours.

11. If you make this with salted butter do not add salt. If you make with
unsalted butter add a pinch of salt. (the salt content of the butter is
always worth considering)

Serve

12. Slice and serve with Bearnaise sauce

Converted by MC_Buster.

NOTES : Chef:Bill Scott

Converted by MM_Buster v2.0l.