Ostrich Steaks with Calvados Sauce

Ostrich Steaks with Calvados Sauce

3
Swiss Phil 159

"Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables. "
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Ingredients

15 m servings 295 cals
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Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
  2. Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

Reviews

3

I am the submitter of this recipe. ostrich is NOT a poultry-type meat, but is a red meat and is best cooked to medium rare or rare, otherwise it goes very leathery. So when cooking the steaks it...

They brought ostrich to Colorado years ago in an attempt to introduce us to the delicate meat. The project failed miserably and never became mainstream I think because the birds were so large, u...

Thank you :) I had no idea how to cook ostrich steaks and this really hit the spot. FANTASTIC Sunday lunch. My bf LOOOOOVED it. I didn't have apple brandy so I substituted apricot brandy and...