Sauté. Add balsamic vinegar and extinguish with red wine, continue cooking the meat in it. Cut the oyster mushrooms into strips, roast them in butter, salt and pepper and season with roast stock.
Clean the beans, make them in water and later sauté them with the quartered tomatoes. Remove the peel from the potatoes, grate them, bind them with egg yolk and fry them in hot fat until they become röstiplaetzchen.
Place the oyster mushrooms in the center of a plate and arrange the sliced ostrich steak on top. Arrange everything alternately with the hash browns and the tomato and bean vegetables.
Moulin de Gassac from the Vin de Pays de Liter’Herault in France.