Ostrich Steak with Green Peppercorn and Brandy Sauce

Ostrich Steak or Filet

• 500g ostrich steaks
• Seasoning of your choice

• Baste with olive oil. Heat heavy-based or griddle pan until very hot. If you are having a BBQ, the coals should be very hot.
• Seal the steaks on both sides, once sealed sprinkle with seasoning.
• Turn meat twice on each side until done as preferred.
• Remove from heat.
• Baste with oil.
• Cover and leave to rest for 3 to 4 minutes before serving.
• Serve with vegetables or salad, and the green peppercorn sauce.

• 2 cups double or whipping cream
• 3 tbsp canned green peppercorns, rinsed under cold water
• 1 cup reduced beef stock
• ½ cup brandy
• salt and freshly ground black pepper to taste

• In a large saucepan, combine the cream and green peppercorns.
• Simmer over a medium heat, stirring occasionally to prevent boiling over.
• Cook for about 10 minutes until reduced to coat the back of a spoon (approximately 1 cup).
• Add the beef stock and brandy, and cook until thickened.
• Season with salt and black pepper.
• Remove from the heat and keep warm until served