Ostrich Steaks with Calvados Sauce So Tasty

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Ostrich Steaks with Calvados Sauce

"Ostrich and venison are the two meats with the lowest fats contents. Try this for a easy change. Gentle cooking is first-rate (cooking too rapid will turn the steaks leathery), and we purpose for rare or medium. I like mine rare, and turn when the out of doors begins (simply) to caramelise. A specific hit with my guests every time I do it. If you may get Creme Fraiche then fine, but attempt to avoid any CF this is classified 'light'. This curdles while heated. You can thicken the sauce if you like by way of the use of much less inventory. Serve with rice or potatoes and a few tasty veggies. "

Ingredients :

2 tablespoons clarified butter
four (five ounce) ostrich steaks
1/2 cup beef stock
1/three cup creme fraiche
1/four cup Calvados (apple brandy)
salt and ground black pepper to flavor

Instructions :

Prep : 5M	Cook : 4M	Ready in : 15M

Heat the butter in a skillet over medium-excessive warmness. Cook the ostrich steaks within the warm butter till the outside is pretty much to be crisp, shown through darkening patches as with a beef steak, approximately 2 minutes in keeping with side. An on the spot-read thermometer inserted into the middle need to read one hundred forty five stages F (sixty three degrees C) for rare. Remove the ostrich steaks from the pan, and hold heat.
Pour the red meat inventory into the skillet, and bring to a boil over high warmth. Boil for a few minutes till barely decreased, then lower the heat to medium-low, and stir within the creme fraiche. Cook and stir 2 minutes, then pour inside the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to flavor. Spoon the sauce over the steaks to serve.

Notes :

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