Ostrich fillet steak with red wine & mushroom sauce

If you want a fancy dinner this winter, try this luxurious ostrich fillet steak with red wine & mushroom sauce with those you want to impress.

Have you been in the mood for steak? Do you like exploring new foods that you’ve never expected would go perfectly with fancy and tasty rustic meals at home? Did you know that you can have restaurant-quality food in the comfort of your own kitchen? This ostrich fillet steak with red wine and mushroom sauce is a surprisingly simple meal that delivers on taste, look and you can get creative with the sides and starters for whomever you’ve got over for a great meal.

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OSTRICH FILLET STEAK WITH RED WINE & MUSHROOM SAUCE TIPS
Ostrich fillet is a very lean and delicious red poultry that has the texture of a beautiful beef fillet, making it perfect for a fancy dinner. The red wine and mushroom sauce are made from the juices of the seared steaks and are fully flavoured and creamy. This dish is great with some roasted vegetables and mashed potatoes. Serve all of that alongside a glass of red wine for the cool winter months and end it off with a classic South African dessert.

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If you want a fancy dinner this winter, try this luxurious ostrich fillet steak with red wine & mushroom sauce with those you want to impress.

Recipe by Irene Muller
Course: Dinner Cuisine: South African Difficulty: Easy
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

INGREDIENTS
500 g ostrich steak

1½ cups red wine

200 ml beef stock

2 sprigs thyme

400 g mushrooms, washed

4-6 tbsp double cream

125 g butter

2 onions, grated

3 cloves garlic grated

olive oil

salt & pepper

METHOD
Preheat oven to 180°C.
Prepare an oven tray with Cook and Spray.
Place a skillet on high heat, and add oil and a tablespoon of butter, when the butter is bubbling, sear the steaks on both sides for about 3 minutes on each side. Add more butter if needed. When done, add the steaks to the prepared oven tray, and put them in the oven to cook further if you do not like medium to rare steak. Otherwise, set the oven to a lower temperature to keep the steak warm.
Using the same skillet, add more butter, then add the onion and garlic, and saute until golden brown.
Add the wine. the stock and the thyme. after about 3 minutes the mushrooms, allow to simmer and reduce by half, the sauce should look smooth and glossy.
Remove the meat from the oven and plate it to let it rest
Add the cream, and stir well until all the mushrooms are covered.
Taste for salt and pepper, switch off the heat, and spoon the sauce over the steaks (optional) to serve

ALSO TRY: BRAISED BEEF SHORT RIBS

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