Ostrich steaks au poivre

Yield: 2 servings

Measure Ingredient
1 tablespoon Mixed peppercorns; coarsely crushed
½ ounce Plain flour
2 \N 5 oz ostrich steaks
1 ounce Butter
1 tablespoon Sunflower oil
4 ounces Shallots; halved
8 ounces Button mushrooms; halved
2 \N Cloves garlic; crushed
2 tablespoons Brandy; (2 to 3)
3 tablespoons Creme fraiche
1 tablespoon Wholegrain mustard
2 tablespoons Freshly chopped flat leaf parsley
\N \N Salt and freshly ground black pepper

1. Mix the peppercorns, salt and flour together. Use this to pat on both sides of the steaks.

2. Heat the butter and oil in a frying pan, add the steaks and fry the steaks for 4-5 minutes on each side. Remove and keep warm.

3. Add the shallots to the pan and fry until golden. Stir in the mushrooms and fry until browned. Stir in the garlic and fry for a further minute.

4. Pour in the brandy and cook for 1 minute. Remove the pan from the heat and stir in the creme fraiche and mustard with the parsley and seasoning.

Converted by MC_Buster.

NOTES : Ostrich is becoming a lower in fat alternative to other meats and it is delicious too. This traditional French recipe is an ideal dinner for two.

Converted by MM_Buster v2.0l.

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