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Ingredients

Sweetbreads:

• 1 pound sweetbreads
• 1 gallon court bouillon
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 lemon, juiced

Salsify Puree:

• 1 lemon, juiced
• 8 fresh salsify roots
• 1 cup heavy cream, heated
• 1/2 pound butter, melted and warm

Potato Puree:

• 2 Yukon gold potatoes, peeled
• 1/4 cup heavy cream, heated
• 1/4 pound butter, melted and warm

Oven-Dried Tomatoes:

• 4 Roma tomatoes
• 2 to 3 extra-virgin olive oil

Glace Des Medoc:

• 1/4 pound butter, divided
• 3 shallots, sliced
• 3 cup Medoc wine
• 1 quart veal stock

Ostrich:

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 4 (8-ounce) ostrich steaks
• Cooked spinach, for serving
• Blanched asparagus, for serving
• Sauteed enoki mushrooms, for serving

Description

Food Network Invites You To Try This Pan Roasted Ostrich With Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, And Glace Des Medoc Recipe From Food Network Challenge.

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