John Myers
Ingredients for 4 servings:
- 4 ostrich steaks, each approx. 150 – 200 g
- olive oil
- Thyme
- pepper
- 1 shot of port wine
- 100 ml red wine
- 50 ml cream
- Olive oil, for the mold
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
seared in a pan, cooked at 140° and 100° in the oven
Rub the ostrich steaks with olive oil, sprinkle with thyme, and season with pepper. The steaks should be about 3 cm thick and weigh between 150 and 200 g. Marinate at room temperature for about 30 minutes. Heat an iron pan and sear the steaks without any additional oil over medium heat, turning occasionally, for about 4 minutes. They should be nicely browned. While they are searing, preheat a baking dish in the oven to 140°C. After searing, transfer the steaks from the pan to the baking dish lightly greased with olive oil. Cook at 140°C for 10 minutes, then reduce the temperature to 100°C and cook for another 15 minutes. The steaks should then be medium-rare. If you prefer them a little less cooked, cook them for just 7 minutes at 140°C and then reduce the temperature to 100°C. Season with salt and pepper. You can make a sauce from the leftovers in the iron pan with red wine and port wine. Simmer until reduced and refine with a little cream. Season with salt and pepper.
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