Ostrich steak with wine and berry sauce

Recipe from: 25 October 2010

Ingredients 13
Servings 4
Time 15 mins

Ingredients

  • 3
    carrots, peeled and cut into matchsticks
  • 8-12
    patty pans topped and tailed and cut into quarters
  • 5
    ml
    oil, canola or olive
  • 1
    large onion, peeled and finely chopped
  • 250
    g
    white mushrooms, sliced
  • 1
    leek, washed and thinly sliced
  • 190
    g
    low fat evaporated milk
  • 2.5
    ml
    salt
  • Freshly ground pepper
  • 10
    ml
    butter
  • 500
    g
    ostrich steak, cut into 4 medallion portions
  • 80-90
    ml
    white wine
  • 125
    ml
    berries, fresh
 

Method

25 mins
 
First prepare the creamed vegetables. Place the prepared carrots and patty pans in a glass bowl with a lid.
Pour over 125 ml tap water and microwave on high for eight minutes, or boil for three minutes on the stove to blanch.
Turn the oven onto low, to warm up a platter (or four dinner plates) for the ostrich steaks.
Once cooked, plunge the vegetables into ice water. Drain and set aside.
Heat the oil in a large frying pan and sauté the onion until transparent, then add the mushrooms and leeks and stir-fry intil just cooked.
Add the blanched carrots and patty pans and stir to heat through.
Add 80 ml of the evaporated milk, heat through and season with the salt and pepper. Set aside to keep warm in the warmed oven or warming drawer. Do not cover.
In another frying pan, melt the butter over a high heat and fry the ostrich steaks quickly to seal the juices. The secret to tender
ostrich steak is to cook it quickly over a high heat, but be careful not to over-cook.
Three to five minutes per side should give medium-done steaks.
Remove the steaks and set aside, covered, on the warmed platter (or plates) in the warm oven or warming drawer.
Turn the heat down and pour the wine and berries into the frying pan.
Stir in the rest of the evaporated milk and cook gently, uncovered, to reduce the gravy to half the original volume, and until the gravy is thickened.
Stir the creamed vegetables and divide among fouor plates. Top with one steak portion. Spoon a little berry sauce over the steak, and serve the rest on the side.
Serve with baby potato wedges (3-5) or durum wheat couscous (2 T) or 1/2 cup cooked rice or pasta.
 

Read more on: poultry  |  sauté
 

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