Ostrich steak with red port gravy

Name: ostrich steak with red port gravy
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 tray haricots verts 200 g; 4 ostrich steaks a 125 g; 2 tablespoons mild olive oil; 100 ml Red port; pot bovine or wildfest a 380 ml; 1 bin mashed potatoes with chestnut coolers; 12 slices Zeeland bacon; 50 g butter in cubes

A tasty French recipe. The main course contains the following ingredients: poultry, haricots verts (200 g), ostrich steaks (a 125 g), mild olive oil, red port, beef or wild fondue (a 380 ml), mashed potatoes with chestnut (chillies), Zeeland bacon and butter (in cubes).

Ingredients

Kitchen Stuff

Oven dish
colander
paper towel

Directions

Preheat the oven to approx. 75 ° C.
Cook the haricot verts in plenty of boiling water with salt in approx. 5 minutes until al dente. Drain them in a colander and cool slightly.
Dab the ostrich steaks dry with kitchen paper and sprinkle with salt and pepper. Heat the oil in a frying pan and fry the steaks on both sides in about 4 minutes brown on the outside and red on the inside. Put them in the baking dish and put them in the oven for about 10 minutes. Pour the oil out of the pan. Pour the port and the fond into the pan and let it cook over a medium heat until there are a few tablespoons of gravy left.
In the meantime, heat the mashed potatoes with chestnut according to the instructions on the packaging. Season to taste with salt and pepper.
Divide the haricots into 8-12 equal portions and wrap each slice with a slice of bacon. Let them warm very gently in a frying pan with non-stick coating.
Beat the butter piece by piece through the boiled gravy until a light-bound sauce is formed. Season with salt and pepper.
Slice the steaks into slices and put them each on a plate. Spoon a spoonful of puree and put a bundle of haricots verts next to it. Spoon the gravy over the steaks. Serve the rest of the gravy, puree and haricots verts separately.