This is a recipe for Grilled Ostrich Steak in Bourginion Steak, demoed by Chef Jessie Sincioco at the Maya Kitchen.
Ingredients:
- 2 tablespoons Olive oil
- 150 grams Ostrich Steak, salt and pepper for seasoning
- 2 cloves of garlic
- 1 whole red onion, sliced
- 30 grams tomato paste
- 1 piece of bay leaf
- 1 sprig of parsley
- pinch of thyme
- 1/2 carrot, sliced
- 1 sprig of celery leaf
- 2 ounces of red wine
- 6 ounces of chicken stock
- 1 ounces olive oil
- 5 pieces of button mushrooms
- 5 pieces whole peeled shallots
Procedure:
- Season ostrich steak with salt and pepper
- Heat pan with oil (2 tablespoons)
- Sear ostrich steak on all sides
- Using the same pan, sauté garlic and onion
- Add tomato paste, bay leaf, parsley, thyme, carrot and celery
- Deglaze with red wine
- Add chicken stock
- Simmer until volume is reduced to almost half
- Strain using a fine chinois, press the juices out of the residue
- Reduce sauce further until desired consistency is achieved
- Heat a small pot with the 1 ounce of olive oil
- Saute shallots for a few minutes
- Add the mushrooms, cook until mushrooms and shallots are done
- Pour sauce onto the shallots and mushrooms, simmer for a few minutes
- Heat ostrich steal in a pre-heated oven before serving
- Serve with gratin potatoes or other starch like rice or pasta and some vegetables in season
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