Ostrich steak with wine and mushroom sauce

30 minutes


  • 4 ostrich steaks, each weighing 150-200g
  • 1 tbsp of butter
  • 1 white onion, medium, grated
  • 2 garlic cloves, grated
  • 1 sprig of thyme
  • 100ml of beef stock
  • 200ml of red wine, good quality
  • 250g of mushrooms, of your choice
  • 2 tbsp of double cream
  • salt
  • pepper


To cook the ostrich steaks, heat the butter in a large frying pan over a medium heat. Cook the ostrich steaks until the outside is lightly crsp and caramelised, for about 2 minutes per side. If using a meat thermometer, the meat should reach 63°C inside. Remove the ostrich steaks from the pan and allow to rest in a warm place
Add another knob of butter to the pan and add the onion and garlic. Cook until a light gold colour, then pour in the wine. the stock and the thyme. Allow to simmer and reduce by half – the sauce should look smooth and glossy
Add the mushrooms, cook on a low heat for another 2 minutes then pour in the cream, mixing well. Taste for salt and pepper, switch off the heat and spoon the sauce over the steaks to serve