02-19-2005, 03:58 PM
[font "Arial"]Serves 3 or 4 [/font]
Ingredients: [ul] [li]3 o4 4 [url "http://www.exoticmeats.com/Merchant2/merchant.mv?Screen=CTGY&Category_Code=OSTRICH"][#000000]Ostrich[/#000000][/url] steaks about 1 inch thick [li]2 tablespoons cracked black pepper [li]2 tablespoons chopped garlic [li]2 tablespoons cornstarch [li]2 tablespoons water [li]salt and freshly ground black pepper to taste [li]4 ounces crumbled blue cheese, about 1 cup [/li][/ul]marinade [ul] [li]marinade: [li]3 bay leaves [li]1/2 tablespoon fresh chopped rosemary [li]1/2 cup plus 2 tablespoons Pinot Noir [li]1 tablespoon olive oil [li]1/2 tablespoon red wine vinegar [li]1/2 cup beef stock [/li][/ul]
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
Directions: [ol] [li]In a dish or bag, combine bay leaves, rosemary, Pinot Noir, olive oil and vinegar. Rub the steaks with cracked black pepper and garlic and marinate for 2 hours. [li]For the sauce, remove the meat from the marinade. Strain the marinade into a medium non-aluminum sauce pan, discarding the herbs and spices, and boil over medium heat until it has reduced by half. Add the beef stock. Whisk the medium-low and allow the sauce to simmer and thicken for 5 to 7 minutes. When steaks are cooked and ready to serve, remove the sauce from the heat and whisk in 3/4 cup of the crumbled blue cheese, stirring until smooth. Add salt and pepper if necessary. [li]To pan sauté, melt butter and olive oil in a skillet over medium high heat. Cook about 2 to3 minutes per side. Steaks should be rare. [li]Note:To cook steaks on outdoor grill, remove form marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium hot fire. Cook for about 2 to 3 minutes per side. Steaks should be rare. [li]Remove steaks to rest on a warm platter. Top steaks with sauce and garnish with remaining crumbled blue cheese. [/li][/ol]
Ingredients: [ul] [li]3 o4 4 [url "http://www.exoticmeats.com/Merchant2/merchant.mv?Screen=CTGY&Category_Code=OSTRICH"][#000000]Ostrich[/#000000][/url] steaks about 1 inch thick [li]2 tablespoons cracked black pepper [li]2 tablespoons chopped garlic [li]2 tablespoons cornstarch [li]2 tablespoons water [li]salt and freshly ground black pepper to taste [li]4 ounces crumbled blue cheese, about 1 cup [/li][/ul]marinade [ul] [li]marinade: [li]3 bay leaves [li]1/2 tablespoon fresh chopped rosemary [li]1/2 cup plus 2 tablespoons Pinot Noir [li]1 tablespoon olive oil [li]1/2 tablespoon red wine vinegar [li]1/2 cup beef stock [/li][/ul]
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
Directions: [ol] [li]In a dish or bag, combine bay leaves, rosemary, Pinot Noir, olive oil and vinegar. Rub the steaks with cracked black pepper and garlic and marinate for 2 hours. [li]For the sauce, remove the meat from the marinade. Strain the marinade into a medium non-aluminum sauce pan, discarding the herbs and spices, and boil over medium heat until it has reduced by half. Add the beef stock. Whisk the medium-low and allow the sauce to simmer and thicken for 5 to 7 minutes. When steaks are cooked and ready to serve, remove the sauce from the heat and whisk in 3/4 cup of the crumbled blue cheese, stirring until smooth. Add salt and pepper if necessary. [li]To pan sauté, melt butter and olive oil in a skillet over medium high heat. Cook about 2 to3 minutes per side. Steaks should be rare. [li]Note:To cook steaks on outdoor grill, remove form marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium hot fire. Cook for about 2 to 3 minutes per side. Steaks should be rare. [li]Remove steaks to rest on a warm platter. Top steaks with sauce and garnish with remaining crumbled blue cheese. [/li][/ol]