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Ostrich steaks with mustard sauce


10 minutes


30 minutes



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


  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.

Suggested pairing

Regular price: $17.70
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