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Email to Master Chef Don F. Easley Jr.      

    Peppered Ostrich Steak with Blue Cheese

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    serves 3 or 4

    List of Ingredients

    3 or 4 ostrich or emu steaks about 1 inch thick
    2 tablespoons cracked black pepper
    2 tablespoons chopped garlic
    2 tablespoons cornstarch
    2 tablespoons water
    salt and freshly ground black pepper to taste
    4 ounces crumbled blue cheese, about 1 cup
    If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil

    3 bay leaves
    ½ tablespoon fresh chopped rosemary
    ½ cup plus 2 tablespoons Pinot Noir
    1 tablespoon olive oil
    ½ tablespoon red wine vinegar
    ½ cup beef stock


    1. In a dish or bag, combine bay leaves, rosemary, Pinot Noir, olive oil and vinegar. Rub the steaks with cracked black pepper and garlic and marinate for 2 hours.
    2. For the sauce, remove the meat from the marinade. Strain the marinade into a medium non-aluminum sauce pan, discarding the herbs and spices, and boil over medium heat until it has reduced by half. Add the beef stock. Whisk the medium-low and allow the sauce to simmer and thicken for 5 to 7 minutes. When steaks are cooked and ready to serve, remove the sauce from the heat and whisk in ¾ cup of the crumbled blue cheese, stirring until smooth. Add salt and pepper if necessary.
    3. To pan sauté, melt butter and olive oil in a skillet over medium high heat. Cook about 2 to3 minutes per side. Steaks should be rare.
    To cook steaks on outdoor grill, remove form marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium hot fire. Cook for about 2 to 3 minutes per side. Steaks should be rare.
    4. Remove steaks to rest on a warm platter. Top steaks with sauce and garnish with remaining crumbled blue cheese.




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