35 Mins
4 Persons
- 4 ostrich fillets, 175-200g each
For the Butter
- 500 g soft unsalted butter
- 30 g tomato ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 2 shallots, chopped
- 20 g fresh curly-leaf parsley, chopped
- 20 g chives, chopped
- 1 teaspoon dill
- 1/2 teaspoon marjoram
- 5 tarragon leaves
- 1 pinch of ground dried rosemary
- 1 garlic clove, chopped
- 4 anchovy fillets, chopped
- 1 tablespoon brandy
- 1 tablespoon madeira wine
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon mild curry powder
- 1 pinch cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 lemon, zest of
- 1/2 orange, zest of
- 1 lemon, juice of
- 1 teaspoon sea salt
- Remove butter from refrigerator 30 minutes before using.
- Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.
- 3Add Puree to butter and combine well.
- Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
- Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
- Remember.
- If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
- For the Ostrich.
- Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
- Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
- Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
- To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.
Source: http://www.food.com/recipe/ostrich-fillet-steaks-with-cafe-de-paris-butter-265438