Name: Ostrich steaks with creamy peppercorn sauce, served with samp and beans
Yield: 4 servings
Cuisine: African
Ingredients: 4.00 ostrich fillet; 0.00 black pepper freshly ground; 0.00 olive oil for brushing; 30.00 ml butter; 3.00 garlic cloves, crushed; 125.00 ml peppercorns green; 500.00 ml cream; 60.00 ml brandy; 0.00 salt to taste; 125.00 g beans dried; 125.00 g samp soaked overnight; 100.00 g peanuts ground; 1.50 Litres water

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Ingredients (13)

4.00	ostrich — fillet
0.00	black pepper — freshly ground
0.00	olive oil — for brushing
30.00 ml	butter
3.00	garlic — cloves, crushed
125.00 ml	peppercorns — green
500.00 ml	cream
60.00 ml	brandy
0.00	salt — to taste

Samp and beans

125.00 g	beans — dried
125.00 g	samp — soaked overnight
100.00 g	peanuts — ground
1.50 Litres	water

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Method:

Start by making the samp and beans:
Drain the samp and beans and add to the boiling water.
Cook over moderate heat for 3 hours.
Add more water if you need to, but make sure the samp and beans are soft.
Add the ground peanuts.
To make the sauce, melt the butter in a frying pan.
Add the garlic and crushed peppercorns.
Fry for a few seconds and then add the cream and brandy and allow to simmer for a minute.
Place the steaks into a ceramic dish.
Pat the ground black pepper into the steaks and brush all over with olive oil.
Cook the steaks in a very hot griddle pan or over the coals until done to your liking.
Serve the steaks on top of a healthy portion of samp and beans, pour over some of the sauce and enjoy.