Ostrich fillets with pizziola sauce
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 to 5 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 cloves garlic, smashed
- 1/4 cup dry red wine
- 2 tbsp olive oil
- 500 g ostrich-fillet steaks
- sea salt and freshly ground pepper, to taste
- 1 400g tin chopped Italian tomatoes
- a few sprigs of oregano, chopped
- a pinch of sugar
- mashed gem squash, to serve
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Cooking Instructions
- Gently heat the oil and garlic in a wide pan. Remove once the garlic is browned
- Add the steaks and brown on both sides. Remove, season and set aside
- Add the tomato, oregano, wine, sugar and extra seasoning to the pan
- Simmer over a medium heat, uncovered, for about 10 minutes or until reduced but chunky
- Add the steaks and any juices. Turn the steaks in the sauce
- Simmer for a few minutes, until heated through but still rare. Check seasoning. Serve with mashed gem squash
Variations: Try using other steaks, beef or fish; serve with crusty bread to dip into the sauce; vary the sauce by adding chopped anchovies, olives or capers; slice the steaks before heating in the sauce, then toss with hot pasta; top each steak with a slice of mozzarella, a sprinkling of oregano and a drizzle of olive oil. Slide under a hot grill to melt the cheese. Serve with polenta.
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