Ostrich Steaks with Calvados Sauce
Ostrich steaks are a lean and nutritious alternative to traditional beef steaks, with a rich and savory flavor that pairs perfectly with a variety of sauces and seasonings. One popular and delectable option is to serve ostrich steaks with a luscious Calvados sauce, adding a touch of sweetness and depth of flavor to the dish.
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
4
Ingredients
Directions
Step 1
Heat butter in a skillet over medium-high heat. Cook ostrich steaks in 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 ostrich steaks from the pan and keep warm.
Step 2
Pour 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 crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
Step 3
Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.
Nutrition Facts (per serving)
329
Calories
18g
Fat
2g
Carbs
32g
Protein
Complement
The lean and tender meat of ostrich steaks lends itself well to a range of cooking methods, from grilling and pan-searing to roasting and broiling. When paired with a luxurious Calvados sauce, made from the French apple brandy of the same name, the resulting dish is a harmonious blend of savory and sweet, with a hint of fruity undertones. The rich and complex flavors of the sauce complement the natural richness of the ostrich meat, creating a truly unforgettable dining experience. Whether served as a special occasion meal or as a unique twist on a classic steak dinner, ostrich steaks with Calvados sauce are sure to impress and delight even the most discerning of palates.
