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Ostrich steaks with creamy peppercorn sauce, served with samp and beans

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 14
Servings 4


  • 4
    x 200 g ostrich fillet steaks
  • freshly ground black pepper
  • olive oil for brushing
  • 30
  • 3
    garlic cloves, crushed
  • 125
    green peppercorns in brine, drained and crushed
  • 500
  • 60
  • salt to taste
  • Samp and beans
  • 125
    dried beans of your choice, soaked overnight
  • 125
    samp, soaked overnight
  • 100
    ground peanuts
  • 1.50
    boiling water, salted


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.

Read more on: stir-fry  |  sauté

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