Ostrich Steaks with Calvados Sauce

Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.

Recipe by   
 4 Servings
  • Prep
    5 mins
  • Cook
    10 mins
  • Serve in
    15 mins


  • tablespoons clarified butter
  • (5 ounce) ostrich steaks
  • 1/2  cup beef stock
  • 1/3  cup creme fraiche
  • 1/4  cup Calvados (apple brandy)
  • salt  and ground black pepper to taste


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