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Ostrich Steaks in Pink Peppercorn with Roasted Sweet Potato

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

INGREDIENTS

1 225 g; (8oz) ostrich steaks
4 tb Pink peppercorns; roughly crushed
4 tb 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 tb Worcestershire sauce
125 ml Red wine; (4fl oz)
Salt and freshly ground black pepper
200 ml Single cream; (7fl oz)

INSTRUCTIONS

Pre-heat the oven to 200°C/400°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.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

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