Ostrich Steak on Fruity Salad
Remove thin strips from the peel of an orange with a zester and squeeze the orange. Mix 2 tablespoons juice and half of the strips with the cognac. Marinate the steaks for about 2 hours.
Trim the lettuce and watercress, rinse and spin dry. Peel the carrots and dice finely. Trim the fennel, rinse, cut in half and cut lengthwise into thin slices. Peel the remaining oranges with a sharp knife carefully, taking care to remove the white skin and cut out fillets along the walls, and collect the juice.
For the salad dressing, stir together orange juice, vinegar, sugar, mustard and remaining orange peel. Peel shallot, finely dice and add. Pour in oil, stir and season with salt and pepper.
Remove the steaks from the marinade and gently cook in a pan in the heated butter on both sides for 4-5 minutes. Season with pepper and salt, let rest briefly then cut into strips.
Distribute all prepared salad ingredients on a plate or bowl. Place the strips of meat on top and serve drizzled with the dressing.