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Spicy Ostrich Tenderloin




Source of Recipe


Chef Christopher Young, Assistant Executive Chef, Kokomo’s Restaurant, Mirage Hotel and Casino, Las Vegas


Recipe Introduction


..with Cilantro-Basil Pesto,
Red Coconut Curry Sauce and Banana Mash


List of Ingredients




8 ostrich tenderloins, cut into 2 oz each
1 cup leeks, julienned
2 oz. cilantro-basil pesto, see recipe
8 pineapples, cut into 21/2 inch circles
8 oz. banana mash, see recipe
8 oz. Taste of Thai red curry sauce, prepared as directed with coconut milk
1/2 cup cracked peppercorn dry rub, see recipe

Cilantro-Basil Pesto:
2 oz. cilantro
2 oz. basil
2 oz. olive oil
1 oz. pine nuts
2 cloves garlic

Banana Mash:
10 pounds ripe bananas
1.5 pounds butter
4 whole star anise
1/2 vanilla bean, split
1 teaspoon whole coriander, toasted
1 tablespoon whole black peppercorns, cracked

Cracked Peppercorn Dry Rub:
1/2 ounce coriander seeds, cracked
1/2 oz. star of anise powder
1/2 oz. granulated sugar
2 oz. pink peppercorns, cracked
2 oz. black peppercorns, cracked
1 cup light soy sauce



Recipe



Make the cilantro-basil pesto:
Blend all ingredients together in a blender until smooth.

Make the banana mash:
Place bananas in a single layer on sheet pan. Roast in a 400 F oven until blackened and the juices are just starting to be released. While bananas are roasting, melt the butter with the spices. Allow to steep for 20 minutes. Strain through a chinois. Keep hot.

Skin the bananas. Place the pulp along with their juices in a mixing bowl with a balloon whip. All ingredients must be hot when blending. Whip on low speed and add hot butter. Change to high speed and continue whipping until smooth and fluffy. Strain through a chinois.

Prepare the red curry sauce with coconut milk as directed on package.

Toss ostrich tenderloin in peppercorn dry rub without the soy sauce. Heat a saute pan and add 1 oz. olive oil. Sear meat on one side until caramelized. Turn over and sear. Deglaze the pan with soy sauce. Place in oven until ostrich is medium rare.

Fry leeks at 375 F until golden brown. Drain.

Remove ostrich from frying pan.

Place 1 pineapple piece on plate, place mash on pineapple, and then top with ostrich tenderloin. Place a little mash on top of ostrich. Drizzle coconut curry sauce around pineapple. Lightly place cilantro-basil pesto on top of ostrich presentation. Top with crisp leeks.

Yield: Serves 4.