The sauce is naughtily indulgent, but so worth it!

Serves 2 - 4

Ingredients

Ostrich steak

• 4 ostrich steaks (± 150 g each, 2 cm thick)
• salt and freshly ground black pepper to taste
• about 30 ml (2 Tbsp) olive oil for grilling steak

Split sauce

• 45 ml (3 Tbsp) white wine vinegar
• 80 ml (⅓ cup) dry white wine
• 60 ml (¼ cup) water
• 5 ml (1 tsp) whole black peppercorns
• 2 spring onions, cut in thin slices
• 1 bay leaf
• 30 ml (2 Tbsp) fresh tarragon or 10 ml (2 tsp) dried
• 2 extra-large egg yolks, room temperature
• 1 ml (pinch) salt
• 100 g unsalted very soft butter
• 15 ml (1 Tbsp) fresh lemon juice

Method

1.  Season both sides of the steak with salt and pepper. Place in refrigerator for about 1 hour. Remove from fridge about 15 minutes prior to cooking and pat dry.

2. Split sauce: Add the vinegar, wine, water, peppercorns, spring onions, bay leaf and tarragon to a small pot and boil over low heat, uncovered, until the liquid has reduced to about 45 ml (3 Tbsp).

3. Place a sieve over a bowl and pour the liquid through the sieve to remove all the solid bits. Discard the solid bits. Allow the liquid to cool to room temperature.

4. Place the egg yolks in a heatproof bowl and add the cooled liquid. Place the bowl over a pot of gently simmering water and whisk constantly until the eggs become pale, fluffy and start to thicken, about 4 minutes. (NB: The bowl must not touch the water. If the bowl becomes too hot while whisking, remove it from the heat for a few seconds.)

5. Add the salt and little pieces of butter at a time, while constantly whisking. Ensure butter is fully melted and incorporated before adding remaining. Once all incorporated, remove from the heat and whisk for a further 30 seconds. Stir in the lemon juice. Add more salt and lemon juice, if needed, for an extra tangy taste.

6.  Heat a griddle pan until very hot. Drizzle olive oil and grill steaks for about 3 - 5 minutes per side, or until golden brown. Rest for a few minutes and serve with sauce. Garnish with fresh herbs of choice, such as thyme.

Tips

• Serve steaks with any vegetables of choice.
• Do not pull the meat when grilling on the one side. Steak should loosen and then it’s ready to turn to the second side to grill until done.

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