Ostrich with Creamy Calvados Sauce

    Ostrich with Creamy Calvados Sauce

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    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.

    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

    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.


    Ostrich steaks can be purchased online.

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