Ostrich Fillet Steaks With Cafe De Paris Butter

This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don't worry about the recipe amount. I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you've made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.

Recipe by   
 4 Servings
  • Prep
    20 mins
  • Cook
    15 mins
  • Serve in
    35 mins


  • ostrich fillets, 175-200g each
  • 500g  soft unsalted butter
  • 30g  tomato ketchup
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon  capers
  • shallots, chopped
  • 20g  fresh curly-leaf parsley, chopped
  • 20g  chives, chopped
  • 1 teaspoon  dill
  • 1/2 teaspoon  marjoram
  • tarragon leaves
  • 1 pinch  ground dried rosemary
  • garlic clove, chopped
  • anchovy fillets, chopped
  • 1 tablespoon  brandy
  • 1 tablespoon  madeira wine
  • 3/4 teaspoon  Worcestershire sauce
  • 1/2 teaspoon  paprika
  • 1/2 teaspoon  mild curry powder
  • 1 pinch  cayenne pepper
  • 1/2 teaspoon  white pepper
  • 1/2  lemon, zest of
  • 1/2  orange, zest of
  • lemon, juice of
  • teaspoon sea salt


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