- 4 ostrich medallion steaks (3/4 in. thick; about 1 lb. total)
- 1 tablespoon butter or margarine
- 1/4 cup port
- 1/4 cup whipping cream
- 2 tablespoons cambozola cheese or creamy blue cheese
- Fresh-ground pepper
How to Make It
Rinse ostrich and pat dry.
In a 10- to 12-inch frying pan over high heat, melt butter. When hot, add ostrich in a single layer. Brown on each side, cooking until rare or medium-rare (red in center, cut to test), 4 to 5 minutes total, or to taste (well-done ostrich is dry).
Remove pan from heat, quickly transfer the meat to a platter, and keep it warm.
Add port, cream, and cheese to pan; stir over high heat until reduced to about 1/3 cup. Pour sauce over the meat. Season to taste with pepper and salt.