Ostrich Steak in Cognac Cream Sauce with Sweet Potato Puree and Green Asparagus

5 from 5 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 101 kcal


For the sweet potatoes:

  • 1 kg Sweet potatoes
  • 500 g Potatoes
  • 1 tbsp Salt
  • Pepper from the grinder
  • 400 g Coconut milk
  • 1 tsp Vegetable broth

For the asparagus:

  • 1 kg Asparagus green
  • 20 g Butter
  • 20 g Freshly grated Parmesan
  • 1 tsp Salt

For the ostrich steak:

  • 1 kg Ostrich steaks
  • Colorful pepper
  • 1 tsp Sea salt
  • 3 tbsp Olive oil


  • Peel the sweet potatoes and potatoes and cook in the broth for 20 minutes. Drain the potatoes and puree them finely with the coconut milk. Season with salt and pepper to taste.
  • Cut the ends of the asparagus and place in boiling water and blanch for about 10 minutes. Take out of the water. Heat the pan with the butter and fry the asparagus in the butter for another 2-3 minutes. Remove from the pan, place on the plate and serve with freshly grated Parmesan.
  • Cut the steak into slices of the same thickness, rub salt and pepper with olive oil. Roast the meat on the grill for about 2-3 minutes on each side, cut briefly and check whether the meat should be served medium-fried.


Serving: 100gCalories: 101kcalCarbohydrates: 6.4gProtein: 8.2gFat: 4.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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