Pan-Seared Ostrich Steaks Recipe - Cooking Index
Pan-Seared Ostrich Steaks Recipe - Cooking Index
Ostrich tenderloin should be served in steak form rather than as part of a recipe. It is the most tender and expensive cut of ostrich available. Pan-seared steaks are especially versitile as you may serve your choice of one or more specialty sauces -- either prepared from scratch or pre-prepared. Gourmet chefs usually take a fruit sauce made with a touch of wine, pour the sauce over the slices, dribble a bit of cream over the sauce and use the tip of a knife to drag the cream into attractive designs. Along with the fruit sauces, I really enjoy a variety of mustard sauces -- my favorite being a commercially available gourmet jalapeno mustard. Ostrich flavor is delicate and neither overpowers or is overpowered by sauces but blends well with the various flavors. Enjoy!
Serves: 4 people| 4 | Ostrich tenderloin steaks - (4 oz ea) | |
| 1 tablespoon | 15ml | Olive oil |
| 1 | Garlic clove - crushed | |
| 1 tablespoon | 15ml | Lemon juice |
To pan-sear ostrich, put the olive oil, crushed garlic (or shallot), and lemon juice in a skillet over medium heat. When the oil has heated, add the tenderloin steaks and cook for five to seven minutes on each side (internal temperature of about 155). The steaks may then be served whole, or sliced (sliced works well when needing to serve more people than you have steaks).
This recipe yields 4 servings.
Source:
Sandra S. Hildreth - food consultant for American Ostrich Magazine - Downloaded from - http://www.neosoft.com/recipes/ftp
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