Peppered Ostrich Steak with Blue Cheese
Source of Recipe
Master Chef Don Easley
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.