|2 teaspoons||Freshly ground black pepper|
|8||(2 1/2- to 3-ounce) ostrich minute steaks, or ostrich fillet sliced into 8 steaks 1/2 inch thick and 3 inches in diameter|
|2 teaspoons||Butter or oil|
|1 tablespoon||Dijon mustard|
|Formatted by Manny Rothstein|
MUSTARD CREAM SAUCE
Crush garlic and mix with pepper. Pat into steaks. Heat butter in skillet. Add steaks and quickly fry steaks 1½ minutes per side.
Serve with Mustard Cream Sauce. MUSTARD CREAM SAUCE
Add brandy to pan after frying ostrich steaks. Ignite brandy and when flames have died down, add mustard, salt and cream. Stir together well. Heat but do not allow to boil.
Makes 8 servings.
Each serving contains about: 129 calories; 703 mg sodium; 61 mg cholesterol; 7 grams fat; 1 gram carbohydrates; 14 grams protein; 0.01 gram fiber.
This recipe comes from "Teixeira Ostrich Cookbook," published by Teixeira Foods Inc.
Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY ROTHSTEIN On 12-31-95
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