Ostrich steak in a Peppercorn sauce with Herbed potato slices

Oven temperature: 200°C
1. Spread the potato slices out on a baking tray and drizzle
with half the olive oil. Toss the rosemary sprigs over the potato
slices and season well with salt and freshly ground black pepper.
Put the prepared vegetables into a roasting dish and drizzle
with the remaining olive oil. Roast in a preheated oven until the
vegetables are done and the potatoes are crisp.

2. While the vegetables and the potatoes are
roasting, prepare the sauce and the steak. Heat
the sauce and add the peppercorns. Cover and
set aside.

3. Heat the sunflower oil in a frying pan or
griddle pan over a high heat. Cook the steak
for three to five minutes on each side, or until
cooked to your liking.

4. Serve the steak drizzled with the peppercorn
sauce, accompanied by the potato slices and
the vegetables.