Delicious Ostrich Fillet Steaks for Your Next Dinner

Attention all food enthusiasts and aspiring chefs! I’ve got a new recipe that’ll take your taste buds on a wild adventure – Ostrich Fillet Steaks with Cafe de Paris Butter. This dish is not your typical steak dinner, so get ready to impress at your next dinner party.

I know some of you might be hesitant about cooking with ostrich meat, but trust me, it’s worth a try. The meat is low in fat and high in protein, making it a healthier option for red meat lovers. Plus, it has a unique flavor that’s similar to beef but slightly sweeter.

Now, let me tell you about this butter recipe. Cafe de Paris Butter, also known as Paris Butter, is a compound butter that originated from France. It’s a rich and flavorful blend of herbs, spices, and other ingredients that enhance the taste of steaks and other meats. And this recipe I’m presenting to you today is one of the best versions of the butter sauce out there.

Trust me when I say that this Ostrich Fillet Steak with Cafe de Paris Butter recipe will be an unforgettable culinary experience. The dish is easy to make and packed with flavors that will leave you craving more. So let’s get started on this adventure together!

Why You’ll Love This Recipe

Ostrich Fillet Steaks With Cafe De Paris Butter
Ostrich Fillet Steaks With Cafe De Paris Butter

There are several reasons why you’ll fall in love with this ostrich fillet steak with Cafe de Paris butter recipe, and for that, let me convince you.

Firstly, ostrich meat is a lean and healthy alternative to beef or pork. It’s low in fat, calories, and cholesterol. Not only that, but it’s also an excellent source of protein and iron, making it ideal for those following a healthy diet plan.

Secondly, the Cafe de Paris butter sauce is the perfect complement to the rich and meaty flavor of the ostrich steak. The combination of herbs, spices, and other ingredients creates an explosion of flavors in your mouth that will leave you wanting more.

Thirdly, this recipe is versatile and can be cooked in various ways – sous vide, instant pot, or grilled. You can switch up the cooking method depending on your preference or comfort level in the kitchen.

Lastly, this recipe has been carefully crafted with a variety of spices and herbs to create a truly unique flavor profile. From sea salt to cayenne pepper and everything in between – every ingredient is carefully measured to ensure a perfect balance of flavors.

In conclusion, whether you’re a foodie or just looking for something new to try out, this ostrich fillet steak with Cafe de Paris butter recipe is guaranteed to impress. It’s easy-to-make and comes together quickly, making it perfect for any occasion. With its blend of health benefits and delicious flavors – there’s nothing not to love about this recipe.

Ingredient List

Ingredients for Cafe De Paris Butter:

  • Sea salt: For perfect seasoning
  • Orange zest: Adds a bright, citrusy flavor and aroma
  • Lemon zest: Adds a tangy, fresh flavor
  • White pepper: Instead of black pepper to maintain the color of the butter
  • Cayenne pepper: Adds a little kick
  • Mild curry powder: A traditional ingredient in Cafe De Paris butter with its unique flavor and mild heat
  • Paprika: Adds sweetness and smoky notes
  • Worcestershire sauce: Richens the butter with its savory and tangy flavors
  • Madeira wine: A sweet fortified wine that brings a bergamot-orange taste to the already complex blend of flavors in the butter.
  • Brandy: A spirit that adds warmth and subtle sweetness without overpowering the other ingredients.
  • Anchovy fillets A salty but remarkable source of umami to enhance the other ingredients in the compound butter.
  • Garlic clove Adds a sweet, earthy flavor.
  • Dried rosemary Adds earthiness, warmth, and vibrant aroma
  • Tarragon leaves Brings minty wisps of licorice to freshen up the taste as you savor each bite.
  • Marjoram A cousin of oregano and an important herb in French cooking with its minty, citrus taste that has hints of pine and camphor
  • Dill Brings fortitude, warmth, and depth to this mix of flavors with its slightly sweet and tangy notes
    and cheerful green sheen
  • Chives With their sweet onion flavor, you can’t do without them when it comes to French cuisine.
  • Fresh curly-leaf parsley The essential herb in Mediterranean cuisines offers freshness, brightness while providing powerful antioxidant properties.

Ingredients for steak:

  • 4 ostrich fillets (175 – 200g per fillet)
  • 500g soft unsalted butter
  • 30g tomato ketchup
  • Sea salt for seasoning
  • Olive oil for frying

Ingredients for Paris Butter Sauce:

  • Shallots – Peeled & Chopped (2)
  • Capers – Roughly chopped – (1 tablespoon)
  • Dijon Mustard (2 teaspoons)
  • Chopped herbs like tarragon, chives, dill & curly parsley (1/4 -1/2 cup – adjust as per preference)
  • Tomato Ketchup (1 tablespoon)
  • Sea Salt & White Pepper (as required)

The Recipe How-To

Getting Ready

Before cooking the ostrich fillet steaks, ensure to take them out of the refrigerator 30-60 minutes before you plan to start cooking. This allows the meat to come to room temperature and cook more evenly.

Seasoning The Steaks

Season your ostrich fillet steaks with sea salt and freshly ground white pepper. You can also add a pinch of cayenne pepper for a kick of heat. Rub these seasonings into the meat to allow them to flavor each bite.

Preparing The Butter Sauce

In a blender, combine 175 g of soft unsalted butter, 3 crushed garlic cloves, 2 chopped anchovy fillets, 1 peeled and chopped shallot, 1 tablespoon of capers, 2 teaspoons of Dijon mustard, the zest of an orange and lemon, along with finely chopped fresh herbs – 1 teaspoon each of tarragon leaves, dill, chives, and marjoram. Also, add half a teaspoon each of mild curry powder and paprika.

Next, add in 2 tablespoons of Worcestershire sauce, 1 tablespoon of Madeira wine, and 1 tablespoon of brandy. Mix these ingredients until smooth. The result will be a fragrant butter compound that embodies classic flavors.

Cooking The Steaks

Heat a cast-iron skillet over high heat. Brush your ostrich fillet steaks with some olive oil before placing them on the hot skillet. You can also cook them using sous vide or instant pot if you prefer.

Cook the steaks for approximately 3-5 minutes per side or until they’ve browned to your preference. Generally, it’s best not to overcook ostrich as it will become tough.

Serving and Plating

After cooking the ostrich fillet steaks to your desired level of doneness, transfer them onto a serving plate. Add spoonfuls of Paris Butter on top and let it melt over the meat while still hot. Serve immediately while still sizzling straight from your pan. These steaks taste perfect when accompanied by parsnip mash, steak frites, or grilled vegetables on the side.

Now that you have all the steps down pat, go ahead and flaunt those skills by serving up this delectable Ostrich Fillet Steak with Café de Paris Butter; you won’t be disappointed!

Substitutions and Variations

Ah, substitutions and variations, a necessary player in the recipe game. Don’t let your pantry hold you back from trying this luxurious dish. Here are some possible substitutes and variations that’ll help you bring your own touch to this Cafe De Paris Butter Recipe for Ostrich Fillet Steaks.

First off, let’s talk about the protein. While ostrich fillet steaks are a unique choice, they can come with a hefty price tag, so feel free to swap them for other cuts of steak, like sirloin or beef fillet. You could even try a ribeye steak for a juicier alternative. However, each cut will have its own texture and flavor profile that’ll influence the final outcome of the dish.

If you’re looking to switch things up with the compound butter, there are plenty of options. For instance, if you’re not a fan of anchovy fillets, simply omit them or replace them with capers. You can also reduce the amount of butter if you’re looking to keep things on the lighter side or make your own homemade garlic or herb butter.

Now onto the butter sauce itself: if you don’t have Madeira wine or brandy on hand, dry white wine would work just fine too. And while tomato ketchup may seem out of place in a savory recipe, it’s actually what gives this sauce its sweet tanginess. If you really can’t bear the thought of ketchup in your savory sauce, try swapping it with tomato paste and adding a touch more sugar.

Finally, let’s talk about sides. While parsnip mash is always a tasty choice, why not try some steak frites for an indulgent French twist? Or switch up your veggies by opting for roasted asparagus or sautéed mushrooms instead of carrots.

In conclusion, don’t be afraid to experiment and make this recipe your own with substitutions and variations that fit your personal taste and pantry availability. With a little creativity and imagination, you might just discover an even tastier version of this classic dish.

Serving and Pairing

This ostrich fillet steak with café de Paris butter is a perfect main course for a special occasion dinner party. The pinkish-red meat of the ostrich, when cooked to perfection, pairs well with full-bodied red wines like Syrah or Zinfandel.

Accompany your steak with a side of crispy French fries, green beans and carrots. The salty taste of the sea salt on the fries beautifully complements the richness of the butter sauce.

If you’re feeling adventurous, try this dish with a side of parsnip mash. The combination of creamy mashed parsnips with the flavorful steak is simply divine.

In terms of presentation, slice your steak to your liking and add a dollop or two of café de Paris butter on top. Garnish with some freshly snipped chives or parsley for an added pop of color.

While delicious on its own, this ostrich fillet steak can also be enjoyed with a refreshing side salad featuring fresh greens, orange segments, and cherry tomatoes. The sweetness of the oranges perfectly balances the savory flavors of the meat and butter.

Overall, there are endless possibilities for serving and pairing this dish with other food items and drinks. Get creative and experiment to find your perfect combination that suits your taste buds!

Make-Ahead, Storing and Reheating

If you want to make this dish ahead of time, you can prepare the Café de Paris butter in advance and store it in the fridge for up to five days. To keep it fresh for longer, we recommend storing it in the freezer.

Another great tip is to cook the ostrich fillet steaks sous vide or using an Instant Pot before searing them on a hot stove. This makes sure that your steaks are cooked perfectly every time, and it’s ideal if you’re having guests over and don’t want to spend too much time cooking.

If you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, place the steaks in a pan with a little bit of olive oil over low heat until they’re heated through, being careful not to overcook them.

Remember, never reheat the Café de Paris butter – it’s a compound butter and heating it will break down its structure and change its flavor.

With these simple tips for make-ahead, storing and reheating, you can enjoy delicious ostrich fillet steaks with café de Paris butter whenever you like!

Tips for Perfect Results

To ensure that your ostrich fillet steaks with Café de Paris butter turns out perfect, there are a few things to consider. Here are some key tips for achieving the best results:

1. Use high-quality ingredients: This recipe calls for a variety of herbs, spices, and other ingredients. Make sure to use fresh and high-quality products to ensure the best possible taste.

2. Cook over high heat: As ostrich meat is lean, it cooks quickly and can become tough if overcooked. Thus, cooking it quickly over high heat is essential to keep it juicy and tender.

3. Rest the steak before serving: It’s highly recommended to let your fillet steak rest for several minutes before slicing and serving. This will allow the juices to distribute evenly throughout the meat and retain its moisture.

4. Customize seasoning to taste: If you prefer a more or less spicy flavor, adjust the seasoning accordingly by adding more or less cayenne pepper or mild curry powder.

5. Sous vide or Instant Pot method: For a more consistent and precise cook especially with larger cuts of meat like beef fillet or ribeye steak, try using sous vide or Instant Pot methods.

6. Experiment with different herb butters: While this recipe calls for Café de Paris butter, don’t be afraid to experiment with different homemade compound butters like garlic butter, herb butter or even parsnip mash as a side.

7. Pairing with wines: Ostrich meat pairs well with red wine such as Merlot or Cabernet Sauvignon given its rich flavor profile that balances the fruity undertones of wine.

By following these tips, you’ll be sure to achieve restaurant-quality results when making this ostrich fillet steak with Café de Paris butter recipe in your home kitchen!

Bottom Line

In conclusion, this ostrich fillet steaks with cafe de Paris butter recipe is a unique and flavorful way to prepare ostrich meat. With the perfect blend of spices and herbs in the compound butter, every bite of the steak is sure to be bursting with flavor. Plus, it’s so easy to make substitutions and variations to cater to your personal taste buds.

Whether you choose to cook sous vide or in an instant pot, or prefer pairing your steak with parsnip mash or a classic steak frites, this recipe offers endless possibilities for delicious meals. And if you have leftovers, the make-ahead, storing and reheating tips ensures that you’ll be able to enjoy another meal in no time.

So what are you waiting for? Give this recipe a try and impress your family and friends with the rich flavors and tenderness of ostrich fillet steaks with cafe de Paris butter.

Ostrich Fillet Steaks With Cafe De Paris Butter Recipe

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.

  • 4 ostrich fillets, 175-200g each

For the Butter

  • 500 g soft unsalted butter
  • 30 g tomato ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 2 shallots, chopped
  • 20 g fresh curly-leaf parsley, chopped
  • 20 g chives, chopped
  • 1 teaspoon dill
  • 1/2 teaspoon marjoram
  • 5 tarragon leaves
  • 1 pinch of ground dried rosemary
  • 1 garlic clove, chopped
  • 4 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
  • 1 lemon, juice of
  • 1 teaspoon sea salt
  1. Remove butter from refrigerator 30 minutes before using.
  2. Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.
  3. Add Puree to butter and combine well.
  4. Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
  5. Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
  6. Remember.
  7. If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
  8. For the Ostrich.
  9. Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
  10. Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
  11. Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
  12. To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.
Main Course
< 60 Mins, European, Meat, Wild Game

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