Ostrich Fillet Steaks With Cafe De Paris Butter Recipes

OSTRICH FILLET STEAKS WITH CAFE DE PARIS BUTTER

Steps:

• 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.
• Add 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.

CAFE DE PARIS BUTTER RECIPE - (4.5/5)

Steps:

• Mix all of the ingredients apart from the butter in a small bowl. Stir well then add the softened butter. Fork the mixture together to it is evenly mixed then spoon onto a piece of cling film. Gently roll the cling film up to form a log then tightly twist both ends and shape it so it is evenly sized. Pop into the fridge for at least 1 hour then when ready to use slice into pieces and top as needed. Alternatively if using as suggested for dipping lobster into put the butter into a butter warmer or small fondue pot and keep warm.

OSTRICH STEAKS WITH PRAWNS AND A ROASTED GARLIC SAUCE

Steps:

• Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's).
• Remove and set aside to cool.
• Mushrooms.
• In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
• Mushrooms can be made ahead and reheated in the microwave.
• Sauce.
• Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
• Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.).
• Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
• Serve over Ostrich.
• Ostrich Steaks.
• BBQ, grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
• While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
• To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
• I topped mine with asparagus spears as well, if you want to make these they are very easy.
• I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.

OSTRICH STEAKS WITH CALVADOS SAUCE

Steps:

• Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
• Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.