Flambéed ostrich steak on couscous in mustard sauce with garlic carrots

Ingredients for 2 servings:

• 2 steaks (ostrich steaks) of 150 g each
• 200 g finger carrots (mini carrots)
• 1 small onion(s)
• 2 garlic cloves
• 125 g couscous
• 1 tbsp oil
• 250 ml chicken broth
• 50 ml whiskey (bourbon)
• 150 ml cream
• 2 tbsp Dijon mustard
• 1 tbsp butter
• 3 tbsp maple syrup
• 250 ml water
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick-to-prepare dish for two people

Peel and finely chop the garlic cloves and onion, trim the carrots, and cook them in a pot of water until al dente. Heat approximately 175 ml of salted water and bring to a boil, then reduce the heat. Add the couscous and let it swell until it has completely absorbed the water. Season the ostrich steaks with salt and pepper, then sear them in a pan with hot oil. Add the onion and a clove of garlic to the pan and sauté. Pour in the bourbon whiskey and flambé. Now wrap the meat in aluminum foil and keep warm in the oven at 80°C. Deglaze the pan with chicken stock, add cream, and stir in the mustard. Bring to a boil, then strain into a saucepan and reduce to the desired consistency. Keep the sauce warm. Sauté the carrots in butter with the second clove of garlic, then drizzle with the maple syrup. Toss the carrots in the pan until the garlic takes on color, then serve.