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Ostrich steaks with mustard sauce

Preparation

10 minutes

Cooking

30 minutes

Servings

4

Ostrich steaks with mustard sauce
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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

Directions

  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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