Ostrich Steaks with Calvados Sauce

Ingredients

• 4 ostrich steaks
• 1/4 cup olive oil
• 1/4 cup Calvados or apple brandy
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the ostrich steaks with salt and pepper and add them to the skillet.
3. Cook for about 4 minutes per side, or until the steaks are cooked to your desired doneness.
4. Remove the steaks from the skillet and set aside.
5. Add the Calvados to the skillet and cook for 1 minute, or until the alcohol has evaporated.
6. Add the cream and butter and stir to combine.
7. Return the steaks to the skillet and cook for 1-2 minutes, or until the sauce has thickened.
8. Serve the steaks with the creamy Calvados sauce.

Interesting Facts

• Ostrich steaks are leaner than beef and have a mild, slightly gamey flavor.
• Calvados is an apple brandy from the region of Normandy in France.
• The sauce can be made ahead of time and reheated when ready to serve.