Ostrich Fillet Steaks With Cafe De Paris Butter Recipes

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OSTRICH FILLET STEAKS WITH CAFE DE PARIS BUTTER

This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don't worry about the recipe amount. I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you've made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.

Provided by The Flying Chef

Categories     Wild Game

Time 35m

Yield 4 serving(s)

Number Of Ingredients 25



Ostrich Fillet Steaks With Cafe De Paris Butter image

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.

Nutrition Facts : Calories 946.3, Fat 102.1, SaturatedFat 64.3, Cholesterol 272.1, Sodium 946.5, Carbohydrate 6.7, Fiber 0.9, Sugar 2.5, Protein 3.3

4 ostrich fillets, 175-200g each
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

OSTRICH STEAKS WITH CALVADOS SAUCE

Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.

Provided by Swiss Phil

Categories     Everyday Cooking

Time 15m

Yield 4

Number Of Ingredients 6



Ostrich Steaks with Calvados Sauce image

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.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 2.1 g, Cholesterol 147 mg, Fat 17.7 g, Fiber 0.1 g, Protein 32.1 g, SaturatedFat 10 g, Sodium 124.2 mg, Sugar 2 g

2 tablespoons clarified butter
4 (5 ounce) ostrich steaks
½ cup beef stock
⅓ cup creme fraiche
¼ cup Calvados (apple brandy)
salt and ground black pepper to taste

MARINATED OSTRICH STEAK

We raise ostriches on our farm on the eastern shore of Maryland, so we have an abundance of meat on hand to use for a variety of dishes. It's a lean meat that tastes similar to beef. My mother-in-law gave me this marinade recipe, and I've used it with a number of meats.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Marinated Ostrich Steak image

Steps:

  • In a resealable plastic bag or shallow glass container, combine the first 10 ingredients; mix well. Add meat to marinade and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Drain and discard marinade. Broil or grill, covered, over medium heat for 5 minutes. Turn and cook 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; and well done, 170°).

Nutrition Facts : Calories 309 calories, Fat 22g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or white wine vinegar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
4 ostrich or beef tenderloin steaks (4 ounces each)

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