Ostrich Steaks with Potato Gratin
Healthy, because
Even smarter
The taste of ostrich meat is somewhat reminiscent of beef fillet and at the same time of duck or dark turkey. Its consistency is firm but very tender. In addition, the meat is very lean, rich in protein and very low in cholesterol compared to other types of meat.
Ostrich meat is still considered rather exotic in our country and is therefore not available everywhere. But every good poultry dealer has it on offer or can get it.
Ingredients
- For the steaks
- 2 BLS U1601 (each about 220 grams)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 tsp Pastry flour
- 5 Juniper berries
- 125 milliliters chicken stock
- 125 milliliters Red wine
- For the potato gratin
- 500 grams waxy potatoes
- 250 grams Whipped cream
- 1 garlic clove
- 50 grams Parmesan (freshly grated)
- salt
- freshly ground peppers
- butter
Preparation steps
For the steaks: season meat with salt and pepper. Heat butter in a pan and cook steaks for about 4 minutes per side. Remove from the pan and wrap in aluminum foil, let rest.
Add flour to the meat drippings and brown, add wine, stock and juniper berries, stirring, and reduce sauce by 1/3. Season with salt and pepper. Arrange steaks on plates and drizzle with sauce. Serve with potato gratin.
For the potato gratin: peel and rinse potatoes, slice thinly. Peel and halve garlic. Rub gratin pan with garlic and grease with butter. Layer potato slices, overlapping, in the pan. Season each layer with salt and pepper. Whisk cream with parmesan and pour over potatoes. Spread with butter flakes and bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown. Remove from the pan and serve.
