Ostrich Steaks with Hazelnut Crust
Remove toast crust and finely grate. Stir until smooth with softened butter, egg yolk, hazelnuts, and chives and season with salt and pepper. Shape into a roll and leave to set in refrigerator.
Preheat oven to 140°C (approximately 275°F).
Rinse ostrich medallions, pat dry, wrap sides with bacon and tie with kitchen string. Season with salt and pepper.
Brown medallions in not-too-hot oil on all sides. Remove and let cool slightly. Slice chilled nut butter into thick slices and place on medallions. Cook on middle rack of oven for about 15 minutes until pink. For last 2 minutes, switch oven to broil to brown crust.
Before serving, loosen string. Serve hot over red cabbage with noodles.