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Riviera’s Tenderloin of Ostrich Pinwheel




Source of Recipe


Richard Wells, Banquet Chef, Riviera Hotel and Casino, Las Vegas


List of Ingredients




5 pounds ostrich tenderloin
1 oz. olive oil
2 oz. garlic
1/2 pound celery, chopped
1/2 pound onion, chopped
4 oz. red bell pepper, chopped
4 oz. chicken stock
1 oz. fresh thyme, chopped
salt and pepper to taste
bread crumbs, as needed

Sauce:
1 oz. shallot, finely diced
4 oz. chianti, red wine “Ruffino”
10 oz. demi glace, see note
2 tablespoons fresh thyme, chopped
whole thyme sprigs as garnish

Cook’s Note: Demi-glace is a rich brown sauce that begins with a basic espagnole sauce and adds beef stock and Madeira or sherry wine. It is cooked until reduced by half.



Recipe



Saute garlic, celery, onion and red pepper in olive oil until al dente. Fold in chicken stock, fresh thyme, salt and pepper. Add bread crumbs to bind into a stuffing mixture.

Butterfly ostrich tenderloin and tenderize with a meat mallet under plastic wrap until meat is1/4-inch thick. Spread stuffing onto meat and distribute evenly. Roll up the meat, folding ends in at the halfway point. Butcher tie the round.

Pan sear and season the roulade. Finish in the oven at 350 F for 25-30 minutes.

For the Sauce: Saute shallots quickly and deglaze with chianti wine. Reduce by half and add demi glace. Mix well. Season with chopped thyme and serve.