Ostrich with Creamy Calvados Sauce

    Ostrich with Creamy Calvados Sauce

    Recipe photo: Ostrich with Creamy Calvados Sauce
    1

    Ostrich with Creamy Calvados Sauce

    (4)
    15min


    4 people made this

    About this recipe: Ostrich is a great alternative to red meat, it's not only low in fat, but also delicious. Ostrich steaks are pan-seared, then served with a sauce made from beef stock, Calvados and creme fraiche.

    Ingredients
    Serves: 4 

    • 2 tablespoons ghee (clarified butter)
    • 4 (150g) ostrich steaks
    • 125ml beef stock
    • 75ml creme fraiche
    • 4 tablespoons Calvados (apple brandy)
    • salt and ground black pepper to taste

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat the butter in a frying pan over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the centre should read 63 degrees C for rare. Remove the ostrich steaks from the pan and keep warm.
    2. Pour the beef stock into the frying pan and bring to the boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

    Ingredients

    Ostrich steaks can be purchased online.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    17

    I am the submitter of this recipe. ostrich is NOT a poultry-type meat, but is a red meat and is best cooked to medium rare or rare, otherwise it goes very leathery. So when cooking the steaks it would not be possible to get a golden brown on each side and to get rid of all the pink! Cook the steaks more gently rather than sear them, and treat them as you would treat Venison.  -  09 Mar 2010  (Review from Allrecipes US | Canada)

    by
    13

    They brought ostrich to Colorado years ago in an attempt to introduce us to the delicate meat. The project failed miserably and never became mainstream I think because the birds were so large, unusual and regal but a few restaurants still prepare it. Very meaty and lean it is delicious when prepared properly. I'm a fan although it is no longer sold retail here. California Cafe in Denver still features it and it expensive but incredible and worth it! (30.00 a steak)  -  07 May 2010  (Review from Allrecipes US | Canada)

    by
    4

    Thank you I had no idea how to cook ostrich steaks and this really hit the spot. FANTASTIC Sunday lunch. My bf LOOOOOVED it. I didn't have apple brandy so I substituted apricot brandy and it was still delicious. Can't wait to make it again!  -  20 Mar 2011  (Review from Allrecipes US | Canada)

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