Ingredients
4
4 servings
- •2 tablespoons clarified butter
- •4 (5 ounce) ostrich steaks
- •0.5 cup beef stock
- •0.33333334326744 cup creme fraiche
- •0.25 cup Calvados (apple brandy)
- •salt and ground black pepper to taste
Instructions
- Heat butter in a skillet over medium-high heat. Cook ostrich steaks in 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 ostrich steaks from the pan and keep warm.
- Pour 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 crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
- Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.
Nutritional Facts
Per 4 servings
- Calories: 329
- Carbohydrate: 2g
- Fat: 18g
- Fiber: 0g
- Protein: 32g
- Sugar: 2g
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