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Ostrich Steaks In Pink Peppercorn With Roasted Sweet Pota

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Aldo & frie, New	2	Servings

INGREDIENTS

1		225 g, 8oz ostrich steaks
4	T	Pink peppercorns, roughly
		crushed
4	T	Olive oil
450	g	Sweet potatoes, 1lb
2		Heads chicory, halved
		lengthways
1		Red pepper, seeded and cut
		into
		thin strips
50	g	Butter, 2oz
1	T	Worcestershire sauce
125		Red wine, 4fl oz
		Salt and freshly ground
		black pepper
200		Single cream, 7fl oz

INSTRUCTIONS

Pre-heat the oven to 200Ã¸C/400Ã¸F/gas mark 6 and pre-heat the grill
to high  Press the crushed peppercorns all over the steaks. Heat 2 tbsp
of the  oil in a large frying pan, add the steaks and cook for 5
minutes on  each side until golden brown.  Meanwhile prepare the
vegetables. Place the sweet potatoes in a pan of  water and bring to
the boil, reduce the heat and simmer for 10  minutes. At the same time
cook the chicory in a seperate pan of  boiling water for 8-10 minutes
and then drain.  Drain and slice the sweet potatoes. Heat 1 tbsp of the
olive oil in an  ovenproof frying pan, add the sweet potatoes and red
pepper and saut  for 3 minutes. Transfer the pan to the oven and roast
for 5-8 minutes  until tender and golden brown.  Remove the steaks from
the pan. Wipe the pan clean, then melt the  butter in it and return the
steaks. Add the brandy and ignite to  flamb. Once the flames die down,
stir in the cream, worcestershire  sauce and wine. Simmer for 5 minutes
until the sauce thickens.  To assemble, place 2 chicory halves in the
centre of each warmed  serving plate. Place a steak on each and the
sauce over the top.  Serve with the roasted sweet potatoes and peppers.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 862 Calories From Fat: 445 Total Fat: 50.5g Cholesterol: 56mg Sodium: 1209.4mg Potassium: 1772.4mg Carbohydrates: 90.5g Fiber: 20.1g Sugar: 13.4g Protein: 18.2g