Name: Ostrich steak with port wine sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 ostrich steak; freshly ground black pepper; sunflower oil or butter, for frying; 65.00 ml stock chicken; 65.00 ml port; 1.00 orange juice; 5.00 ml mustard powder; salt and freshly ground black pepper to taste; 15.00 ml cornflour

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Ingredients (9)

4.00	ostrich — steak
	freshly ground black pepper
	sunflower oil — or butter, for frying

SAUCE

65.00 ml	stock — chicken
65.00 ml	port
1.00	orange juice
5.00 ml	mustard — powder
	salt and freshly ground black pepper — to taste
15.00 ml	cornflour

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Method:

Wipe steaks with a damp cloth, sprinkle with pepper and set aside. SAUCE:. Heat stock, port and juice. Add mustard powder and seasoning and bring to boil.
Meanwhile, heat butter and oil in a pan and cook steaks to desired degree of doneness. Transfer steaks to a heated serving dish and keep warm.
Pour heated sauce into steak pan and bring to a rapid boil. Mix cornflour to a paste with a little cold water and stir into sauce. Continue stirring until sauce thickens, then cook for a further 2 minutes.
Serve immediately with roast potatoes and vegetables.
TOTAL KILOJOULE COUNT: 5 750 kJ (1 375 Cal). A portion: 1 440 kJ (345 Cal).