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

Directions

Glace Des Medoc:

Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.

Ostrich:

Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.

To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.