Source of Recipe
Master Chef Don Easley
List of Ingredients
2 steaks cut from Ostrich tenderloin, about 1-1/2 inches thick
¼ cup Worcestershire sauce
¼ teshtmloon freshly ground black pepper
juice of ½ lemon
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
6 ounces Dungeness crab meat
1 teshtmloon tarragon vinegar
1 teshtmloon Dijon mustard
1 tablespoon lemon juice
½ cup warm, melted butter
Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below.
To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.
To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.
Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water.
Place steaks on serving plates, top with crab meat and bearnaise sauce.