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Ostrich with Dijonaise Sauce
2 Ostrich fillet Steaks
2 tbsp of virgin olive oil (or locally produced rapeseed oil)
1 tbsp Worcestershire Sauce
2 cloves of crushed garlic
Juice of ½ lemon
1 tbsp Dijon mustard
2 tbsp of double cream
1 good tot of whisky
Add the oil, Worcestershire sauce and crushed garlic to a frying pan over a medium heat.
Add the Ostrich fillets and pour the lemon juice over the meat.
Quickly seal the meat on both sides then cook for a further 2 to 3 minutes on each side. (Remember ostrich fillet steak is very low in fat and should be served rare to medium for best results.)
When the meat is cooked remover from the pan and allow it to rest on warm plates.
Add lemon juice to the frying pan, the Dijon mustard, double cream and whisky, stir together for approximately 1 minute and pour over the fillets.
Serve with potatoes and seasonal vegetables (or alternately why not try it with garlic bread and salad.)