Ostrich Steak and Vegetables with Red Pepper Sauce
- For the ostrich
- 2 BLS U1601 (about 160 g)
- 2 tablespoons olive oil
- 2 teaspoons mixed peppers (black, white, green, red)
- 1 teaspoon Coriander
- ½ teaspoon coarse salt (sea salt)
- For the pepper sauce
- 1 Red Bell pepper
- 1 shallot
- 1 garlic
- 1 tablespoon olive oil
- 3 tablespoons Vegetable broth
- freshly ground peppers
- 2 sprigs fresh thyme
- 1 tablespoon Crème fraiche
For the vegetables, scrub potatoes, rinse and cook in boiling, salted water. Cut eggplant into slices and season with salt.
For the ostrich, rub ostrich steaks with 1 tablespoon olive oil. Coarsely grind peppercorns, coriander and sea salt in a mortar and rub steaks with dry rub, pressing well, so that spices adhere to steak.
For the pepper sauce, rinse peppers and wipe dry, cut in half, remove seeds and cut into chunks. Peel onion and garlic and chop finely and sauté in olive oil. Add peppers to pan and fry briefly. Add broth to pan and season with salt and pepper. Cover and cook over low heat for 10 minutes.
Drain potatoes and cut into slices. Pat eggplant dry with paper towels. Heat butter in a grill pan and fry eggplant and potatoes.
Heat remaining oil in a cast iron skillet and cook steaks on each side for about 2-3 minutes. Remove from heat and wrap in aluminum foil. Let stand.
Rinse thyme and shake dry. Set aside some leaves for garnish. Chop remaining thyme. Mix chopped thyme and creme fraiche into pepper mixture and stir well and puree. Season with salt and pepper.
To serve, spread pepper sauce on plate. Arrange potatoes, eggplant and ostrich steaks on sauce.