Ostrich Steak with Bearnaise Sauce

Preparation Time :  20 minutes Cooking Time :  12 minutes Serves : 4

Ingredients :

  • 500 g Klein Karoo Ostrich Steak
  • 15 ml olive oil

Method :

  • Baste with olive oil.
  • Heat heavy-based or griddle pan until very hot.
  • If braaiing, the coals should be very hot.
  • Place the steaks in the pan or on the grid and seal both sides.
  • Once the meat is sealed, sprinkle with seasoning.
  • Turn meat twice on each side until done as preferred.
  • Remove from heat. Baste with olive oil. Cover and leave to rest for 5 minutes before serving.

BÉARNAISE SAUCE

Ingredients :

  • ⅓ cup rice vinegar
  • 2 spring onions, roughly chopped
  • 10ml fresh tarragon, chopped
  • 2 egg yolks
  • 125ml butter, cubed
  • Salt and pepper to taste

Method :

  • Put the vinegar, spring onion and tarragon in a small pan.
  • Bring to the boil, then reduce the heat slightly and simmer until the mixture has reduced by a third.
  • Allow to cool completely and then strain the vinegar into a heatproof bowl.
  • Add the egg yolks to the bowl, then place the bowl over a pot of barely simmering water.
  • Whisk until the mixture is thick and pale.
  • Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth.
  • Remove from heat, add salt and pepper to taste, and serve immediately.

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