Ostrich Fillet Steaks With Cafe De Paris Butter Recipes

OSTRICH FILLET STEAKS WITH CAFE DE PARIS BUTTER

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.