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Ostrich Steak Diane HT
MC 20mins
Serves 4 Hot Game Alcohol Main Course Eggless
Ingredients:
4 Ostrich Fillets
125g/5oz Butter
4 tbsp Shallots, finely chopped 2 tbsp Worcestershire Sauce
30ml/1fl.oz. Brandy
Freshly chopped Parsley
Salt and Pepper
Instructions
1. Pound the ostrich steaks with a mallet or rolling pin to about 12mm/1/2 inch thickness.
2.
Heat half the butter in a small
saucepan, add the shallots and sauté until lightly browned.
3.
Add the Worcestershire sauce and salt and heat until bubbling. Keep warm.
4. Heat the remaining butter in a large saucepan until very hot and beginning to smoke.
5.
Season the steaks with pepper and cook in the hot butter for 2 minutes each side.
6. Heat the brandy in a small saucepan or ladle and carefully set alight. Pour over the steaks in the pan and wait for the flames to die down.
7. To serve - transfer the fillets to a warmed serving platter, spoon the hot sauce over the top and sprinkle with parsley. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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