INGREDIENTS

INSTRUCTIONS

x 225g Ostrich Meat - fan fillet Butter Bernaise Sauce: 110 g  Butter
110 ml White Wine 4 Egg Yolks 1 tbsp Dried Tarragon 2 tsp  Tarragon
Vinegar  Ostrich Chateaubriand  Remove all the white sinus from the
meat by sliding a knife  underneath it. Place on a roasting dish. Paint
with butter. Put into  a pre-heated oven as hot as it will go. Roast
for 15 minutes.  Quick Bearnaise Sauce  6. Put all ingredients in a pan
except egg yolks and melt butter.  7. When the butter is melted take
off the heat to infuse and cool for  10 minutes.  8. Then add the egg
yolks.  9. Put back onto the heat and whisk.  10. Whisked gently this
becomes a creamy mixture, whisked vigorously  this foams, the choice is
yours.  11. If you make this with salted butter do not add salt. If you
make  with unsalted butter add a pinch of salt. (the salt content of
the  butter is always worth considering)  Serve  12. Slice and serve
with Bearnaise sauce  Converted by MC_Buster.  NOTES : Chef:Bill Scott
Converted by MM_Buster v2.0l.

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