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Ostrich steaks with mustard sauce
Ostrich steaks with mustard sauce

Ostrich steaks with mustard sauce

Preparation 10 minutes
Cooking time 30 minutes
Servings 4

Ingredients

  • 45 ml (3 tbsp) butter
  • 30 ml (2 tbsp) flour
  • 45 ml (3 tbsp) French shallot, finely chopped
  • 250 ml (1 cup) white wine
  • 250 ml (1 cup) veal stock
  • 125 ml (1/2 cup) 35% cream
  • 10 ml (2 tsp) Dijon mustard
  • 10 ml (2 tsp) old-fashioned mustard
  • Salt and freshly ground black pepper
  • 30 ml (2 tbsp) vegetable oil
  • 4 ostrich steaks, about 150 g (5 oz) each

Preparation

  1. In a saucepan, melt 15 ml (1 tbsp) of butter over medium heat.
  2. Sprinkle the flour over the butter and stir the roux using a whisk. Set aside.
  3. In another saucepan, melt 15 ml (1 tbsp) of butter over medium heat.
  4. Add the shallot and soften for 1 to 2 minutes.
  5. Add the white wine.
  6. Simmer over medium heat for about 20 minutes or until the wine reduces by three-quarters.
  7. Add the veal stock.
  8. Using a whisk, add the roux gradually until the sauce reaches the desired consistency. Simmer for about 10 minutes.
  9. Strain the sauce through a fine sieve. Return the sauce to the saucepan.
  10. Add the cream and simmer for about 5 minutes.
  11. Reduce the heat to keep the sauce warm but not boiling.
  12. Add the mustards, salt and pepper.
  13. In a skillet, heat the oil and 15 ml (1 tbsp) of butter over medium-high heat.
  14. Season the steaks with salt and pepper.
  15. When the butter foams, cook the steaks for 2 to 3 minutes on each side for rare, or a little more for medium.
  16. Remove from the heat. Let rest for 2 to 3 minutes.
  17. Top the meat with the sauce or serve the sauce in a gravy boat.
  18. Serve the ostrich steak with buttered noodles and your choice of vegetable.
Availability in stores