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Axel's bouquet with apples and green pepper

updated

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Ingredients for 3 servings:

  • 600 g ostrich fillet(s) (ostrich fillet)
  • 3 apples, e.g. Braeburn or Fuji
  • 2 dl cream
  • 1 dl chicken broth
  • 1 tbsp pepper, green, pickled
  • cognac
  • butter
  • Sugar
  • Salt
  • Black pepper, ground
  • Watercress

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel, core, and slice the apples. Heat butter in a pan, sear the fillet on all sides for about 3-6 minutes, season with salt and pepper, wrap in aluminum foil, and let it rest in the warm pan for 5-10 minutes. Remove from the pan and set aside. Deglaze the pan juices with cognac, add the stock, green pepper, and cream, and reduce. Caramelize the apple slices in a second pan with sugar until golden brown. Unwrap the meat and slice it. Spread some of the sauce on plates, arrange the meat slices on top, and serve with apple slices and cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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