How to make it

  • 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.
  • 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.
  • Deglaze the frying pan with the reserved Brandy and stock and pour into the sauce.
  • Whisk the butter, piece by piece into the sauce to give richness and gloss. Plate the steaks and spoon the sauce over.

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    " It was excellent "
    trigger ate it and said...
    Rodge, I like the way you finish the sauce for this recipe. I have forwarded this to a friend who loves to cook with Ostrich.
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