Ostrich fillet with asparagus and morels

09903 OSTRICH FILLET with asparagus and MOREL SAUCE INGREDIENTS for 4 PERSONS 200 g green asparagus, shallots, 2 3 teaspoons pink pepper berries, a pinch of grated nutmeg, 1 bay leaf, 2 fillets of ostrich from 150 g each, 20 cl red wine, 50 g of dried mushrooms like Morels, 1 teaspoon of peanut oil, 20 g butter, 1 tablespoon of chopped parsley, salt and pepper.

Cook steamed asparagus for 8 minutes.

Peel and mince one shallot, pour it into a bowl and add a teaspoon of red pepper, nutmeg and bay leaf.

Cover the fillets with this mixture and place in a dish, add the wine, cover and leave to marinate for 3 hours in a cool place.

You soak the mushrooms in water, drain them and let them jump for 5 minutes in olive oil, add salt and pepper and keep aside.

Peel and chop the shallots and let it wither more in half the butter for 5 minutes, add mushrooms, asparagus, parsley, salt and pepper and continue cooking for 5 minutes to fire.

Drain and dry the ostrich fliletti, let them Brown 4 minutes per side in remaining butter, add salt and pepper and keep aside to warm.

Add cooking sauce of filtered marinade fillets and let reduce by half.

Arrange the fillets on the plates and contornateli with mushrooms and asparagus, with nappateli sauce and decorated with pink pepper.