Ostrich steak with spicy ginger butter

Fry 50 g of butter in bowl. With garlic press squeeze out ginger above the bowl. Cut the chives above it. Serve sambal, salt and pepper to taste with ginger butter. From butter bar shapes on piece of plastic wrap and roll up to a sturdy sausage. Roll in refrigerator in 1 hour (or in deep freezer in 15 min.) Firmly.

Dust meat with pepper and cumin. Heat residual butter in frying pan. Meat on high heat in 6-8 min. Brown and on the inside rosé fry, halfway turning. Remove foil from butter roll and cut butter into 8 slices. Place the meat on four warm plates, sprinkle with salt and add slices of ginger butter. Serve with haricots verts and celeriac puree.