Ostrich Steak with Bearnaise Sauce
PREPARING OSTRICH FILLET OR STEAK
Open the Klein Karoo vacuum-sealed ostrich meat pack and leave to stand for five minutes. Separate individual portions. Lightly baste with olive oil. Heat a heavy-based or grill pan until very hot. If braaiing, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat frequently on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for five minutes before serving with a sauce of your choice.
The low intramuscular fat content of ostrich meat may result in a slightly drier meat. Don’t confuse this with toughness, and remember salt and seasoning draw moisture – so be sure to season after sealing the meat. Ostrich meat should be cooked at the highest possible temperature for the shortest possible time. If overcooked (well done), ostrich meat will become dry. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. Enjoy the taste!
Cooking times – stove top and braai:
Rare: 2 minutes per side
Medium rare: 3 minutes per side
Medium: 4 minutes per side
(Time based on a fillet or steak with a thickness of ± 2 cm)
- 500 g Klein Karoo Ostrich Steak
- 15 ml Olive Oil
- 0.3 cup White Wine Vinegar
- 2 Spring Onions, roughly chopped
- 10 ml Fresh Tarragon, chopped
- 2 Egg Yolks
- 125 ml Butter, cubed
- Salt & Pepper, to taste
- Baste the ostrich steak with olive oil.
- Heat a heavy-based or griddle pan until it is very hot. If braaiing, the coals should be very hot.
- Place the steaks in the pan or on the grid and seal both sides. Once the meat is sealed, sprinkle with seasoning.
- Turn the meat twice on each side until done to taste.
- Remove from heat. Baste with olive oil. Cover and leave to rest for 5 minutes before serving.
For the Bearnaise Sauce, combine the following Ingredients:
Please note: These quantities will vary accordingly if you adjust the number of people to be served in the ingredient section above.
- ⅓ cup white wine vinegar
- 2 spring onions, roughly chopped
- 10ml fresh tarragon, chopped
- 2 egg yolks
- 125ml butter, cubed
- salt and pepper to taste
- Put the white wine vinegar, spring onion and tarragon in a small pan. Bring to the boil, then reduce the heat slightly and simmer until the mixture has reduced by a third.
- Allow to cool completely and then strain the vinegar into a heatproof bowl.
- Add the egg yolks to the bowl, then place the bowl over a pot of barely simmering water.
- Whisk until the mixture is thick and pale. Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth. Remove from heat, add salt and pepper to taste, and serve immediately.