Ostrich steak in a Peppercorn sauce with Herbed potato slices

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 8
Servings 4
Time 20

Ingredients

  • 1
    packet
    frozen potato slices
  • 30
    ml
    olive oil
  • 8
    sprig
    fresh rosemary
  • 1
    packet
    ready-to-roast Mediterranean vegetables
  • 1
    packet
    ready-made white sauce
  • 25
    ml
    Madagascan peppercorns
  • 20
    ml
    sunflower oil
  • 800
    g
    ostrich steak, cut into 4 pieces
 

Method

30
 
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.

 

Read more on: bake
 

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