Ostrich Steaks with Potato Gratin
Difficulty: easy.
⏱️ Prep: 55 min🍳 Cook: 55 min
Ingredients
| 2 | Ostrich steak, about 220 g each | |
| — | Salt | |
| — | Freshly ground pepper | |
| 1 tablespoon | 15 ml | Clarified butter |
| 1 teaspoon | 5 ml | Pastry flour |
| 5 | Juniper berries | |
| 125 milliliters | Chicken stock | |
| 125 milliliters | Red wine | |
| 500 grams | Waxy potatoes | |
| 250 grams | Whipping cream | |
| 1 | Garlic clove | |
| 50 grams | Parmesan, freshly grated | |
| — | Butter |
Instructions
- 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 degrees C (approximately 350 degrees F) for about 40 minutes or until golden brown. Remove from the pan and serve.