- 3 or 4 Ostrich steaks about 1 inch thick
- 2 tablespoons cracked black pepper
- 2 tablespoons chopped garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and freshly ground black pepper to taste
- 4 ounces crumbled blue cheese, about 1 cup
- 3 bay leaves
- 1/2 tablespoon fresh chopped rosemary
- 2 tablespoons Pinot Noir
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 cup beef stock
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
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. 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. 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. 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. Remove steaks to rest on a warm platter. Top steaks with sauce and garnish with remaining crumbled blue cheese.
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