Tales From The Tummy

food + travel + lifestyle

  • Blogs I Love
  • Travel
  • Restaurant List
  • Contact Us
  • About
  • Home
  • Home
  • Restaurants
    • Alabang
    • Antipolo
    • Fort
    • Makati
    • Mandaluyong
    • Manila
    • Ortigas and Pasig
    • Paranaque
    • Pasay
    • Quezon City
    • San Juan
  • Food Finds
  • Travel (Local)
    • Alabang
    • Bacolod
    • Baguio
    • Batangas
    • Bohol
    • Boracay
    • Cebu
    • Davao
    • Manila
    • Palawan
    • Pampanga
    • Tagaytay
  • Travel (Int’l)
    • Hong Kong
    • Korea
    • Macau
    • Osaka
    • Richmond
    • Singapore
    • Taiwan
    • Vancouver
  • Recipes
  • Tech
  • Others
  • Travel
  • Search Results

Kitchen Tales: Grilled Ostrich Steak in Bourginion Sauce

April 4, 2013 by Richard

This is a recipe for Grilled Ostrich Steak in Bourginion Steak, demoed by Chef Jessie Sincioco at the Maya Kitchen.

Ingredients:

  • 2 tablespoons Olive oil
  • 150 grams Ostrich Steak, salt and pepper for seasoning
  • 2 cloves of garlic
  • 1 whole red onion, sliced
  • 30 grams tomato paste
  • 1 piece of bay leaf
  • 1 sprig of parsley
  • pinch of thyme
  • 1/2 carrot, sliced
  • 1 sprig of celery leaf
  • 2 ounces of red wine
  • 6 ounces of chicken stock
  • 1 ounces olive oil
  • 5 pieces of  button mushrooms
  • 5 pieces whole peeled shallots

Procedure:

  • Season ostrich steak with salt and pepper
  • Heat pan with oil (2 tablespoons)
  • Sear ostrich steak on all sides
  • Using the same pan, sauté garlic and onion
  • Add tomato paste, bay leaf, parsley, thyme, carrot and celery
  • Deglaze with red wine
  • Add chicken stock
  • Simmer until volume is reduced to almost half
  • Strain using a fine chinois, press the juices out of the residue
  • Reduce sauce further until desired consistency is achieved
  • Heat a small pot with the 1 ounce of olive oil
  • Saute shallots for a few minutes
  • Add the mushrooms, cook until mushrooms and shallots are done
  • Pour sauce onto the shallots and mushrooms, simmer for a few minutes
  • Heat ostrich steal in a pre-heated oven before serving
  • Serve with gratin potatoes or other starch like rice or pasta and some vegetables in season

Like this post? Subscribe to Tales From The Tummy by Email

Filed Under: Kitchen Tales Tagged With: Chef Jessie Sincioco, Grilled ostrich Steak in Bourginion Sauce, Kitchen Tales, Maya Kitchen, recipe

Let’s Connect

facebooktwitterinstagrampinterestsubscribeImage Map

Recent Posts

  • The Chairman Restaurant in Central, Hong Kong
  • The New Meralco Appliance Calculator (M.A.C.)
  • Fireside Launches 2020 Menu
  • Nanka Japanese Steakhouse and Catering
  • Good Fortune with Brotzeit’s 2020 Prosperity Menu

© 2023 · Blog Design by Fancy Girl Designs · Built on the Genesis Framework · Return to top of page