John Myers
Ingredients for 2 servings:
- 2 ostrich steaks (200 g each)
- butter
- oil
- 2 tbsp cognac
- 1 tbsp pepper, pickled green
- 1 cup crème fraîche
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Heat the oil and sear the meat on both sides for about 2 minutes. Remove the meat and discard the oil from the pan. Add butter to the pan. Sear the meat again over low heat (about 3 minutes per side). Season the steaks with salt and pepper. Pour in the cognac and flambé. Stir in the crème fraîche. Add the peppercorns. Season to taste with salt and pepper. Simmer gently for about 6 more minutes. The sauce has a slightly sour flavor that goes very well with the ostrich steaks and enhances their unique flavor. Note: I’ve made this recipe for my friends at least 20 times. When I invite guests, they often ask if I’ll be making ostrich steak again. Once they’ve tried it, they’ll always want it again. I serve various types of croquettes with the ostrich steaks. I serve it with a simple salad. Lamb’s lettuce or arugula with toasted pine nuts goes wonderfully. For wine, I recommend a high-quality Merlot. If I want to make this a multi-course meal, I serve the tricolor soup first. It always provides a good conversation piece. And for dessert, I have a mandarin zabaione. This meal is very quick to prepare. It’s a wonderfully high-quality meal that makes a great impression and is very easy to prepare. Even preparing it for eight guests is no problem.
Facebook Comments