Ostrich Fillet Steaks With Cafe De Paris Butter - cooking recipe

Ingredients

4 ostrich fillets, 175-200g each
For the Butter
500 g soft unsalted butter
30 g tomato ketchup
1 tablespoon Dijon mustard
1 tablespoon capers
2 shallots, chopped
20 g fresh curly-leaf parsley, chopped
20 g chives, chopped
1 teaspoon dill
1/2 teaspoon marjoram
5 tarragon leaves
1 pinch of ground dried rosemary
1 garlic clove, chopped
4 anchovy fillets, chopped
1 tablespoon brandy
1 tablespoon madeira wine
3/4 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon mild curry powder
1 pinch cayenne pepper
1/2 teaspoon white pepper
1/2 lemon, zest of
1/2 orange, zest of
1 lemon, juice of
1 teaspoon sea salt

Preparation

Remove butter from refrigerator 30 minutes before using.
Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.
Add Puree to butter and combine well.
Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
Remember.
If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
For the Ostrich.
Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.