Prep 20 mins
Cook 15 mins
This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don't worry about the recipe amount. I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you've made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.
- 4 ostrich fillets, 175-200g each
For the Butter
- 500 g soft unsalted butter
- 30 g tomato ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 2 shallots, chopped
- 20 g fresh curly-leaf parsley, chopped
- 20 g chives, chopped
- 1 teaspoon dill
- 1⁄2 teaspoon marjoram
- 5 tarragon leaves
- 1 pinch of ground dried rosemary
- 1 garlic clove, chopped
- 4 anchovy fillets, chopped
- 1 tablespoon brandy
- 1 tablespoon madeira wine
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon mild curry powder
- 1 pinch cayenne pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 lemon, zest of
- 1⁄2 orange, zest of
- 1 lemon, juice of
- 1 teaspoon sea salt
- Remove butter from refrigerator 30 minutes before using.
- Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.
- Add Puree to butter and combine well.
- Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
- Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
- If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
- For the Ostrich.
- Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
- Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
- Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
- To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.