Pre-grilled Ostrich Steak
Serves 4

 
with Béarnaise sauce
4 pre-grilled Ostrich steaks, defrosted

Béarnaise Sauce
2 leeks or shallots, chopped
30 ml tarragon vinegar
4 peppercorns, chopped
500 g butter
3 egg yolks
5 ml lemon juice









Put the shallots, peppercorns and vinegar into a saucepan and reduce together. When the mixture has almost evaporated, pass through a sieve and cool.
Add to the egg yolks and whisk over double boiler. When foamy remove from heat and slowly add the melted butter, whisking all the time. Add the lemon juice and adjust seasoning.

Variations
For Sundried tomato Béarnaise: flavour the butter with 90ml chopped sundried tomatoes and 2,5ml chopped fresh rosemary.
For Watercress Béarnaise: add chopped watercress with the lemon juice.

To assemble
Quickly fry the steaks with a little olive oil in a very hot pan for approximately 1-1½ minutes per side.
Serve with Béarnaise sauce, seasonal vegetables and baked potato.
     
    Pre-grilled Ostrich Steak
Serves 4

 
with sautéed potatoes
& red wine jus
4 pre-grilled Ostrich steaks, defrosted
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 underneath.
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.

To assemble
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.
     
    Pre-grilled Ostrich Steak
Serves 4

 
with mushroom sauce
4 pre-grilled Ostrich steaks, defrosted

Mushroom Sauce
125g fresh sliced button mushrooms
60g butter
30ml (2 tablespoons) flour
250ml stock
250 ml cream
1 tablespoon grated onion, blanched for 2 minutes
30ml medium cream sherry










Sauté the mushrooms in the butter. When cooked remove them from the pan with a slotted spoon. Stir the flour into the pan juices to make a smooth paste and then slowly stir in the stock and the cream whisking to make a smooth sauce. Simmer for about 5 minutes.
Add the mushroom slices and onion to the mixture and simmer for a further 10 minutes. Season the sauce to taste and add the sherry.

To assemble
Quickly fry the steaks with a little olive oil in a very hot pan for approximately 1-1½ minutes per side. Place the steak on the plate, top with the mushroom sauce and serve with fresh asparagus.
     
    Pre-grilled Ostrich Steak
Serves 4

 
with seasonal vegetables
4 pre-grilled Ostrich steaks, defrosted
seasonal vegetables of choice

Prepare vegetables. Steam them for a few minutes
until done but still crisp.





To assemble
Quickly fry the steaks with a little olive oil in a very hot pan for approximately 1-1½ minutes per side. Place on plate with the steamed vegetables and drizzle the pan juices over and serve.














     
     
     
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