Best Ostrich Fillet Steaks With Cafe De Paris Butter Recipes

STUFFED OSTRICH FILLET WITH TRUFFLE SAUCE

Stuffed Ostrich Fillet With Truffle Sauce image

I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely flavour of the meat to come through but I thought I would try something different last night. Ostrich meat is similar to beef in cooking times and what goes well with it, I thought I would try black truffles as I make this with beef and it is great. It was very yummy here is the recipe.

Provided by The Flying Chef

Categories Wild Game

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

olive oil
butter
4 ostrich fillets
1 1/2 tablespoons onions, finely chopped
2 garlic cloves, crushed
80 g mushrooms, chopped into pieces (about a cup)
4 slices bacon, chopped
1 teaspoon tomato paste
1 1/2 tablespoons parsley, finely chopped
2 teaspoons cream
4 slices leeks
pepper
1/2 cup madeira wine
1/2 cup water
1 teaspoon beef bouillon granules (I use quite a dense stock so you may have to adjust according to what you use.)
1 teaspoon cornflour
2 tablespoons black truffles, finely chopped (you can't always get fresh all year round where I live, so I buy dried and they work just as well, w)
pepper

Steps:

Cook chopped bacon in a small pan until browned, drain on absorbent paper.
Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.).
Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
For the Sauce.
Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.

Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1.7, Cholesterol 8.3, Sodium 235.2, Carbohydrate 3.3, Fiber 0.4, Sugar 1, Protein 1.9

OSTRICH FILLET STEAKS WITH CAFE DE PARIS BUTTER

Ostrich Fillet Steaks With Cafe De Paris Butter image

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

Ingredients

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

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.