|15 ml||ostrich steaks|
|10 ml||coriander — seeds|
|5 ml||instant coffee|
|5 ml||dried thyme|
|2,5 ml||sea salt — flakes|
|garlic — large cloves, crushed|
|250 g||brown mushrooms — sliced|
|5 ml||green peppercorns — crushed|
|60 ml||stock — beef|
|125 ml||fresh parsley — chopped|
|salt and freshly ground black pepper|
1.Pat the steaks dry with paper towels and rub with the oil.
2. Set aside until needed.
1. Heat a dry pan on the stove top and toast the coriander seeds until fragrant.
2. Grind the seeds in a mortar. Add to the rest of the ingredients and mix well.
3.Sprinkle over the steaks and rub in well.
1. Heat the oil in a large pan and fry the garlic until fragrant.
2. Add the mushrooms and stir fry until done.
3. Add the brandy and pepper corn sand sprinkle the flour over.
4. Mix well.
5. 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.
6. Stir in the parsley and season with salt and freshly ground pepper.
1. Heat a nonstick pan until smoking hot.
2.Seal the steaks in the pan for 30 seconds a side or until a golden brown crust forms.
3.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.
4. Remove from the pan and let the steaks rest for 5 minutes.
1.Slice the steaks if you like, top with the creamy mushroom sauce and garnish with the extra parsley.