Exquisite Ostrich Steaks with Calvados Cream Sauce: A Gourmet Delight

Ostrich steak, a lean and flavorful red meat, is becoming increasingly popular among adventurous food enthusiasts. Its unique taste, often compared to beef but with a slightly sweeter, gamey edge, makes it a versatile ingredient for upscale dining experiences. Paired with a decadent Calvados cream sauce, it transforms into a truly unforgettable dish. This recipe provides a step-by-step guide to creating this culinary masterpiece in your own kitchen, perfect for special occasions or a sophisticated weeknight meal.

## Understanding Ostrich Steak

Before diving into the recipe, it’s essential to understand the characteristics of ostrich steak. Here’s what you need to know:

* **Lean Protein:** Ostrich meat is exceptionally lean, containing less fat than chicken and even turkey. This makes it a healthy alternative to traditional red meats.
* **Rich Flavor:** It has a rich, slightly sweet, and subtly gamey flavor profile, similar to beef but with its own distinct character.
* **Tender Texture:** When cooked properly, ostrich steak is incredibly tender and juicy.
* **Cooking Considerations:** Due to its low-fat content, ostrich steak can easily become dry and overcooked. It’s crucial to cook it to medium-rare or medium to maintain its tenderness and juiciness. Avoid overcooking it past medium, as it will become tough.

## Ingredients for Ostrich Steaks with Calvados Cream Sauce

This recipe serves two people. Adjust the quantities accordingly if you’re cooking for a larger group.

### For the Ostrich Steaks:

* 2 Ostrich Steaks (about 6-8 ounces each)
* 1 tablespoon Olive Oil
* 1 tablespoon Butter
* Salt and freshly ground Black Pepper to taste
* 1 clove Garlic, minced
* 1 sprig fresh Thyme
* Optional: Fresh Rosemary sprig

### For the Calvados Cream Sauce:

* 1 tablespoon Butter
* 1 Shallot, finely chopped
* 1/4 cup Calvados (Apple Brandy)
* 1/2 cup Heavy Cream
* 1/4 cup Chicken Broth
* 1 teaspoon Dijon Mustard
* Salt and freshly ground White Pepper to taste
* 1 tablespoon chopped fresh Parsley, for garnish

### Optional Side Dishes:

* Mashed Potatoes
* Roasted Asparagus
* Sautéed Green Beans

## Equipment You’ll Need

* Cast Iron Skillet or Heavy-Bottomed Skillet
* Small Saucepan
* Cutting Board
* Chef’s Knife
* Meat Thermometer (optional, but recommended)
* Tongs

## Step-by-Step Instructions

Follow these detailed steps to create perfectly cooked ostrich steaks with a luscious Calvados cream sauce.

### Preparing the Ostrich Steaks:

1. **Pat Dry and Season:** Remove the ostrich steaks from the refrigerator at least 30 minutes before cooking. This allows them to come to room temperature, ensuring more even cooking. Pat them dry with paper towels to remove any excess moisture. This will help create a beautiful sear. Season generously with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning, as it’s crucial for enhancing the flavor of the meat.

2. **Heat the Skillet:** Place a cast iron skillet or heavy-bottomed skillet over medium-high heat. Allow the skillet to heat up for several minutes until it’s very hot. A hot skillet is essential for achieving a good sear. You should see a faint wisp of smoke rising from the skillet.

3. **Sear the Steaks:** Add the olive oil and butter to the hot skillet. The butter will add richness and flavor to the steaks. Once the butter is melted and the oil is shimmering, carefully place the ostrich steaks in the skillet. Make sure not to overcrowd the pan, as this will lower the temperature and prevent proper searing. Sear the steaks for about 2-3 minutes per side, until they develop a rich, golden-brown crust. Avoid moving the steaks around while they are searing to ensure optimal browning.

4. **Add Aromatics:** After searing both sides, add the minced garlic, thyme, and rosemary (if using) to the skillet. The aromatics will infuse the steaks with their fragrant flavors. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herb-infused oil for about 30 seconds. This basting technique will add moisture and enhance the flavor of the steaks.

5. **Cook to Desired Doneness:** Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Remember that the steaks will continue to cook slightly as they rest. If you don’t have a meat thermometer, you can use the touch test. The steak should feel slightly firm when pressed gently.

6. **Rest the Steaks:** Remove the steaks from the skillet and place them on a clean cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Do not skip this step!

### Preparing the Calvados Cream Sauce:

1. **Sauté the Shallots:** While the steaks are resting, melt the butter in a small saucepan over medium heat. Add the finely chopped shallots and sauté until they are softened and translucent, about 3-4 minutes. Be careful not to brown the shallots, as this will impart a bitter flavor to the sauce.

2. **Deglaze with Calvados:** Carefully pour the Calvados into the saucepan. Calvados is an apple brandy from the Normandy region of France, and it adds a unique and complex flavor to the sauce. Be cautious when adding the Calvados, as it may ignite. If it does, simply let the flames subside on their own. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce.

3. **Reduce the Calvados:** Allow the Calvados to reduce by about half, which will concentrate its flavor. This should take about 2-3 minutes. Be sure to monitor the sauce closely to prevent it from burning.

4. **Add Cream and Broth:** Pour in the heavy cream and chicken broth. Stir to combine. The heavy cream will add richness and body to the sauce, while the chicken broth will add depth of flavor.

5. **Simmer and Thicken:** Bring the sauce to a gentle simmer and cook for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce should be thick enough to coat the back of a spoon.

6. **Stir in Mustard and Season:** Remove the saucepan from the heat and stir in the Dijon mustard. The mustard will add a tangy flavor and help to emulsify the sauce. Season with salt and freshly ground white pepper to taste. White pepper is preferred in cream sauces because it doesn’t leave black specks.

7. **Strain (Optional):** For an extra smooth sauce, you can strain it through a fine-mesh sieve. This will remove any remaining shallot pieces.

### Plating and Serving:

1. **Slice the Steaks:** After the steaks have rested, slice them against the grain into thin, even slices. This will make them even more tender and easier to eat.

2. **Plate the Dish:** Arrange the sliced ostrich steak on plates. Spoon the Calvados cream sauce generously over the steaks.

3. **Garnish and Serve:** Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately with your favorite side dishes, such as mashed potatoes, roasted asparagus, or sautéed green beans.

## Tips for Success

* **Don’t Overcook:** The most important tip for cooking ostrich steak is to avoid overcooking it. Due to its low-fat content, it can quickly become dry and tough. Use a meat thermometer to ensure that it’s cooked to the desired doneness.
* **Sear for Flavor:** Searing the steaks in a hot skillet is essential for developing a rich, flavorful crust. Make sure the skillet is hot before adding the steaks, and don’t overcrowd the pan.
* **Rest is Key:** Resting the steaks after cooking is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak. Don’t skip this step!
* **Use High-Quality Ingredients:** The quality of the ingredients you use will directly impact the flavor of the dish. Use high-quality ostrich steaks, fresh herbs, and good-quality Calvados.
* **Adjust Seasoning:** Taste the sauce frequently and adjust the seasoning as needed. Salt, pepper, and a touch of acidity (from lemon juice or vinegar) can all help to balance the flavors.
* **Calvados Substitute:** If you can’t find Calvados, you can substitute it with another apple brandy or even cognac. However, the flavor will be slightly different.
* **Make Ahead:** The Calvados cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat before serving. The steaks are best cooked fresh.

## Variations and Adaptations

* **Mushroom Sauce:** For a different flavor profile, you can replace the Calvados cream sauce with a mushroom sauce. Sauté sliced mushrooms with shallots and garlic, then add beef broth, cream, and thyme.
* **Peppercorn Sauce:** Another classic sauce option is peppercorn sauce. Sauté crushed peppercorns with shallots and garlic, then add beef broth, cream, and a splash of brandy.
* **Red Wine Reduction:** For a richer, more robust flavor, you can serve the ostrich steaks with a red wine reduction sauce.
* **Grilled Ostrich Steaks:** In warmer months, you can grill the ostrich steaks instead of searing them in a skillet. Grill over medium-high heat for about 3-4 minutes per side, or until cooked to the desired doneness.
* **Spice Rub:** Before searing or grilling the steaks, you can rub them with a spice blend of your choice. Try a combination of smoked paprika, garlic powder, onion powder, and chili powder.

## Serving Suggestions

Ostrich steaks with Calvados cream sauce are a versatile dish that pairs well with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to steak. For an extra touch of flavor, try adding garlic, herbs, or truffle oil to the mashed potatoes.
* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, or carrots are healthy and flavorful side dishes. Toss the vegetables with olive oil, salt, pepper, and your favorite herbs before roasting.
* **Sautéed Green Beans:** Sautéed green beans with garlic and almonds are a simple and elegant side dish.
* **Creamy Polenta:** Creamy polenta is a comforting and satisfying side dish that pairs well with the rich Calvados cream sauce.
* **Wine Pairing:** A full-bodied red wine, such as Cabernet Sauvignon or Merlot, is a great pairing for ostrich steaks. The wine’s tannins will help to cut through the richness of the sauce.

## Nutritional Information (Approximate per Serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g

*Note: Nutritional information may vary depending on the specific ingredients used and serving sizes.*

## Conclusion

Ostrich steaks with Calvados cream sauce are a truly exceptional dish that is sure to impress. With its unique flavor, tender texture, and elegant presentation, it’s perfect for special occasions or any time you want to indulge in a gourmet meal. By following this recipe and these helpful tips, you can confidently create this culinary masterpiece in your own kitchen and experience the delight of ostrich steak at its finest. Enjoy!