02-19-2005, 03:54 PM
[font "Arial"]Serves 2 [/font]
Ingredients: [ul] [li]Two steaks cut from [url "http://www.exoticmeats.com/Merchant2/merchant.mv?Screen=CTGY&Category_Code=OSTRICH"][#000000]Ostrich[/#000000][/url] tenderloin, about 1-1/2 inches thick [li]olive oil [li]1/4 cup Worcestershire sauce [li]1/4 teaspoon freshly ground black pepper [li]juice of 1/2 lemon [li]If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil [li]6 ounces Dungeness crab meat [/li][/ul]bearnaise sauce [ul] [li]bearnaise sauce: [li]1 egg [li]1 teaspoon tarragon vinegar [li]1 teaspoon Dijon mustard [li]1 tablespoon lemon juice [li]1/2 cup warm, melted butter [/li][/ul]
Directions: [ol] [li]Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below. [li]To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter. [li]To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter. [li]Bearnaise Sauce: Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water. [li]Place steaks on serving plates, top with crab meat and bearnaise sauce. [/li][/ol]
Ingredients: [ul] [li]Two steaks cut from [url "http://www.exoticmeats.com/Merchant2/merchant.mv?Screen=CTGY&Category_Code=OSTRICH"][#000000]Ostrich[/#000000][/url] tenderloin, about 1-1/2 inches thick [li]olive oil [li]1/4 cup Worcestershire sauce [li]1/4 teaspoon freshly ground black pepper [li]juice of 1/2 lemon [li]If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil [li]6 ounces Dungeness crab meat [/li][/ul]bearnaise sauce [ul] [li]bearnaise sauce: [li]1 egg [li]1 teaspoon tarragon vinegar [li]1 teaspoon Dijon mustard [li]1 tablespoon lemon juice [li]1/2 cup warm, melted butter [/li][/ul]
Directions: [ol] [li]Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below. [li]To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter. [li]To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter. [li]Bearnaise Sauce: Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water. [li]Place steaks on serving plates, top with crab meat and bearnaise sauce. [/li][/ol]