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Ostrich Steak Diane  HT  MC  20mins



Serves  4      Hot    Game   Alcohol   Main Course   Eggless



   4 Ostrich Fillets

   125g/5oz Butter

   4 tbsp Shallots, finely chopped

   2 tbsp Worcestershire Sauce

   30ml/1fl.oz. Brandy

   Freshly chopped Parsley

   Salt and Pepper




1. Pound the ostrich steaks with a mallet or rolling pin to about 12mm/1/2 inch thickness.


2. Heat half the butter  in a small saucepan, add the shallots and sauté until lightly browned.


3. Add the Worcestershire sauce and salt and heat until bubbling. Keep warm.


4. Heat the remaining butter in a large saucepan until very hot and beginning to smoke.


5. Season the steaks with pepper and cook in the hot butter for 2 minutes each side.


6. Heat the brandy in a small saucepan or ladle and carefully set alight. Pour over the steaks in the pan and wait for the flames to die down.


7. To serve - transfer the fillets to a warmed serving platter, spoon  the hot sauce over the top and sprinkle with parsley. Serve immediately.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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