Name: Ostrich steaks with creamy mushroom sauce
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Cuisine
Ingredients: 200 g ostrich steaks; 15 ml fresh chillies 573; 10 ml coriander seeds; 5 ml instant coffee; 5 ml dried thyme; 2,5 ml sea salt flakes; 15 ml fresh chillies 573; 4 garlic cloves, crushed; 250 g brown mushrooms sliced; 15 ml brandy; 5 ml green peppercorns crushed; 5 ml flour; 60 ml stock beef; 125 ml cream; fresh parsley chopped; salt and freshly ground black pepper; fresh parsley chopped

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Ingredients (17)

200 g	ostrich steaks
15 ml	fresh chillies — 573

RUB

10 ml	coriander — seeds
5 ml	instant coffee
5 ml	dried thyme
2,5 ml	sea salt — flakes

SAUCE

15 ml	fresh chillies — 573
4	garlic — cloves, crushed
250 g	brown mushrooms — sliced
15 ml	brandy
5 ml	green peppercorns — crushed
5 ml	flour
60 ml	stock — beef
125 ml	cream
	fresh parsley — chopped
	salt and freshly ground black pepper

TO FINISH

fresh parsley — chopped

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Method:

1. Pat
the steaks dry with paper towels and rub with the oil. Set aside until needed.

2. Rub: Heat
a dry pan on the stove top and toast the coriander seeds until fragrant. Grind
the seeds in a mortar. Add to the rest of the ingredients and mix well.
Sprinkle over the steaks and rub in well.

3. Sauce: Heat
the oil in a large pan and fry the garlic until fragrant. Add the mushrooms and
stir-fry until done. Add the brandy and peppercorns and sprinkle the flour over.
Mix well.

4. Add
the beef stock while stirring. Turn the heat down and add the cream, continuing
to stir until the sauce starts reducing and has thickened slightly. Stir in the
parsley and season with salt and freshly ground pepper.

5. To
finish: Heat a non-stick pan until smoking hot. Seal the steaks in the pan for
30 seconds a side or until a golden brown crust forms. Turn the heat down and
fry the steaks for 2 minutes a side until done to your liking – be careful not
to overcook as the meat will be dry. Remove from the pan and let the steaks rest
for 5 minutes.

6. To
serve: slice the steaks if you like, top with the creamy mushroom sauce and
garnish with the extra parsley.