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