Ostrich Steak Diane HT
Serves 4 Hot
Game Alcohol Main Course Eggless
4 Ostrich Fillets
4 tbsp Shallots, finely chopped
2 tbsp Worcestershire Sauce
Freshly chopped Parsley
Salt and Pepper
Pound the ostrich steaks with a mallet or rolling pin to about 12mm/1/2 inch
Heat half the butter in a small
saucepan, add the shallots and sauté until lightly browned.
Add the Worcestershire sauce and salt and heat until bubbling. Keep warm.
Heat the remaining butter in a large saucepan until very hot and beginning to
Season the steaks with pepper and cook in the hot butter for 2 minutes each side.
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.
To serve - transfer the fillets to a warmed serving platter, spoon
the hot sauce over
the top and sprinkle with parsley. Serve immediately.
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.