4 (6 – 8 oz) Ostrich steaks
4 tbsp Vegetable oil
Sea Salt and Cracked black pepper
2 Banana Shallots (Finely diced)
1 tsp Garlic puree
1/4 Litre apricot brandy (reserve 1 tbsp)
1/3 Litre Demi glace sauce (Buy a carton, it’s easier…)
A little chicken stock
1 tbsp Mild Dijon mustard
2 tbsp Whole grain mustard
2 Large plum tomatoes (Skinned, Seeded and diced.)
2 tbsp Finely shredded parsley
25g Diced cold butter
1. Reduce the Brandy with the shallot and garlic by 4/5ths. Add the mustard and demi glace sauce to the Brandy syrup and bring to a gentle simmer, season lightly and keep warm.
2. Heat the oil until in a frying pan, season the Ostrich with cracked black pepper and a little sea salt and fry over a medium to high heat for 2 – 3 minutes, turn over and repeat. Set aside to rest.
3. Deglaze the frying pan with the reserved Brandy and stock and pour into the sauce.
4. Whisk the butter, piece by piece into the sauce to give richness and gloss. Plate the steaks and spoon the sauce over.