Pre-grilled Ostrich Steak
4 pre-grilled Ostrich steaks, defrosted
with sautéed potatoes
& red wine jus
4-6 large potatoes
oil for frying
Cut the potatoes into chunks. Bring a large pan of
water to the boil, and then cook the potatoes for 3
minutes. Drain; shake out onto a kitchen paper-lined
tray and leave to cool.
When ready to serve, heat the oil in a large non-stick
frying pan until you can feel a strong heat rising. If
your pan isn’t large enough, fry the potatoes in two
batches - rather than crowding them.
Have kitchen paper ready to drain them on. Add the
potatoes in a single layer, not too tightly packed.
Turn the heat to medium-high, so that the potatoes
sizzle, but don’t stir until they start to brown
Turn them all evenly 2 or 3 times until nicely
browned all over - this can take about 7 minutes.
Then lift out with an egg lifter or large slotted spoon
to drain on more kitchen paper. Sprinkle with sea salt.
For the jus
Finely chop 1 onion and 2 cloves garlic, sauté in
butter until soft. Add 350ml red wine, pinch of salt
and a pinch of sugar. Simmer until the wine has
reduced by half. Process the sauce with a hand
blender until smooth and serve.
Quickly fry the steaks with a little olive oil in a very
hot pan for approximately 1-1½ minutes per side.
Place the potatoes and the steak on the plate. Drizzle
a little jus over the steak and serve.