Seared Ostrich Steaks with Melting Roquefort
This special dish is so quick-to-cook! It’s made with ostrich steaks pan-fried in a little butter and olive oil, with a dash of Armagnac or cognac, topped with a wedge of Roquefort and served with fresh green vegetables and salad.
Serves 4
15g butter
1 tbsp olive oil
4 x Keevil & Keevil ostrich steaks (weighing about 150g each)
200g Roquefort or Blue Stilton cheese
4 tbsp Armagnac or cognac
Salt and freshly ground black pepper
Long stem broccoli and sugar snap peas or mangetout
Mixed salad leaves, to serve
Heat the butter and olive oil in a large frying pan and add the ostrich steaks. Allow them to sear and brown in the pan for a couple of minutes before turning them over to brown on the other side. Reduce the heat and continue to cook for a further 2-3 minutes on each side.
Transfer the steaks to warmed serving plates, adding a slice of Roquefort or Stilton to each one. Let the meat rest and relax for 2-3 minutes, allowing the cheese to melt a little.
Meanwhile, add the Armagnac or cognac to the frying pan with a couple of tablespoons of hot water. Bubble up the liquid for a few moments, then simmer for 1-2 minutes until slightly reduced. Season, then spoon over the ostrich steaks and serve with lightly cooked broccoli and sugar snap peas or mangetout and some salad leaves.
Cook’s tip: Make this recipe another time using Keevil & Keevil venison steaks instead of ostrich.
Shopping List
|
Ostrich is a delicious, versatile, lean red meat that’s low in fat and...
Price: £25.90
|
|
|
A strong, distinctive blue cheese made from unpasteurised sheep's milk.
Price: £32.95
|
|