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