Ostrich Steak in Red Wine Mustard Sauce

For the Ostrich Steak in Red Wine Mustard Sauce, clean, peel and dice greens. Peel and coarsely dice the onion.

Wash the fillet and pat dry. Heat the clarified butter, season the fillet all around with salt and orange pepper and sear on all sides. Remove the meat from the pan and heat the 2nd tablespoon of clarified butter.

Sauté the vegetables, garlic and onion cubes in the clarified butter, let the sugar caramelize and deglaze with the red wine and stock. Add the juniper berries and the mustard and let the sauce simmer gently for 20 minutes.

In the meantime, place the fillet in an ovenproof pan greased with clarified butter and cover. Roast in the oven at 150° for about 10-15 minutes.

Remove from the pan and let rest wrapped in aluminum foil for 10 minutes. Meanwhile, strain the sauce and boil with the cornstarch until the sauce reaches the desired consistency. Season to taste with salt and pepper.

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