Ostrich steak with wine and mushroom sauce

Name: Ostrich steak with wine and mushroom sauce
Total time: 30 min
Ingredients: 4 ostrich steaks, each weighing 150-200g; 1 tbsp of butter; 1 white onion, medium, grated; 2 garlic cloves, grated; 1 sprig of thyme; 100ml of beef stock; 200ml of red wine, good quality; 250g of mushrooms, of your choice; 2 tbsp of double cream; salt; pepper

by Rosana McPhee

Item 1 of 1

Main
easy
4
30 minutes

★ ★ ★ ★ ★

5.00

Rosana serves her ostrich steak recipe with a rich red wine and mushroom sauce, perfect for a special night in. Low in fat and very high in protein, ostrich meat is one to try for adventurous foodies seeking something a bit different.

First published in 2017

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Ingredients

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4 ostrich steaks, each weighing 150-200g
1 tbsp of butter
1 white onion, medium, grated
2 garlic cloves, grated
1 sprig of thyme
100ml of beef stock
200ml of red wine, good quality
250g of mushrooms, of your choice
2 tbsp of double cream
salt
pepper

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Method

To cook the ostrich steaks, heat the butter in a large frying pan over a medium heat. Cook the ostrich steaks until the outside is lightly crsp and caramelised, for about 2 minutes per side. If using a meat thermometer, the meat should reach 63°C inside. Remove the ostrich steaks from the pan and allow to rest in a warm place

Add another knob of butter to the pan and add the onion and garlic. Cook until a light gold colour, then pour in the wine. the stock and the thyme. Allow to simmer and reduce by half – the sauce should look smooth and glossy

Add the mushrooms, cook on a low heat for another 2 minutes then pour in the cream, mixing well. Taste for salt and pepper, switch off the heat and spoon the sauce over the steaks to serve