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Ostrich steaks with creamy mushroom sauce


steak

Ingredients 20
Servings 2
Time 20 min

Ingredients

  • 200
    g
    ostrich steaks x 2
  • 15
    ml
    olive oil
  • RUB
  • 10
    ml
    coriander seeds
  • 5
    ml
    instant coffee
  • 5
    ml
    dried thyme
  • 2,5
    ml
    sea salt flakes
  • SAUCE
  • 15
    ml
    olive oil
  • 4
    garlic cloves, crushed
  • 250
    g
    brown mushrooms, sliced
  • 15
    ml
    brandy
  • 5
    ml
    green peppercorns, crushed
  • 5
    ml
    flour
  • 60
    ml
    beef stock
  • 125
    ml
    cream
  • handful of fresh parsley, chopped
  • salt and freshly ground pepper
  • TO FINISH
  • extra chopped fresh parsley
 

Method

30-35 min / resting: 5 min
 

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.

 

 

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