Ostrich Steaks with Calvados Sauce


Ostrich steaks and venison are the two types of meat with the lowest fat content. Try this recipe for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery). We aim for rare or medium — I like mine rare and turn when the outside (just) begins to caramelize. This is a definite hit with my guests every time I do it. If you can get crème fraîche then fine, but try to avoid anything that is labeled "light." This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins


  • 2 tablespoons clarified butter

  • 4 (5 ounce) ostrich steaks

  • ½ cup beef stock

  • cup creme fraiche

  • ¼ cup Calvados (apple brandy)

  • salt and ground black pepper to taste


  1. Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove ostrich steaks from the pan and keep warm.

  2. Pour beef stock into the skillet and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.

  3. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

Nutrition Facts (per serving)

329 Calories
18g Fat
2g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 329
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 147mg 49%
Sodium 124mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 32g
Vitamin C 2mg 9%
Calcium 10mg 1%
Iron 6mg 35%
Potassium 399mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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