Recipe - Ostrich Steaks In Pink Peppercorn With Roasted Sweet Potato

2 tablespoon Vegetable oil
3 Shallots; finely chopped
50 ml Dry vermouth; (optional)
(2fl oz)
One half 284 ml; (10fl oz) fresh beef
; stock
100 ml Double cream; (3 1/2fl oz)
Salt and freshly ground
black pepper
120 g Mixed oyster mushrooms;
(4oz)
280 g Pack of 2 ostrich steaks
2 teaspoon Freshly chopped chives

Heat One half tablespoon of the oil in a saucepan on a moderate heat. Add the
shallots and cook for 23 minutes until soft. Add the vermouth and reduce
its volume by half, this will take approximately 2 minutes.

Add the cream and reduce the liquid until it coats the back of a spoon. Add
seasoning to taste. Remove the sauce from the heat.

Heat 1 tablespoon of the oil in a frying pan and add the mushrooms. Cook
lightly for 23 minutes so that they retain their shape and texture. Remove
them from the pan.

Add the remaining oil to the pan and when the oil is hot , season the
steaks with salt and freshly ground black pepper and fry them for 23
minutes on each side, a little longer if you prefer your steaks well done.

Add the mushrooms to the sauce and reheat the sauce for 12 minutes over a
low heat with the mushrooms.

To serve pour the sauce over the stalks and sprinkle with the chives.

Converted by MC_Buster.

NOTES : A healthy low fat red meat alternative.

Converted by MM_Buster v2.0l.