Fresh pasta tossed in butter topped with ostrich fillets and a red wine & berry sauce. Perfect for a dinner party, but quick enough for a mid week supper.
Everyone, loves a plate of pasta, and today I have a plate of pasta for you, which is both easy to make, but also suitable for dinner parties. A plate of fresh buttered pasta (made the traditional way with a bronze die), with slices of ostrich steak covered with a tart berry sauce. Delicious!
Once defrosted the ostrich takes about 4 minutes to cook (slightly overcooked for our taste here), the pasta takes 60 seconds, and the sauce another 3 minutes. You really can have supper in a flash.
Ostrich Steaks with Red Berry Sauce & Pasta
- Good glug olive oil
- 2 tbs onions - finely chopped
- 2 ostrich fillets
- 1/2 cup red berry mix
- 1 dsp sugar
- 2 tbs red wine
- 2 tbs butter
- 200 g fresh pasta
- Add the oil to a frying pan and fry the onion until golden. Remove from the pan and set to one side.
- Fry the ostrich fillets for about 2 minutes each side until browned. Boil a kettle of water whilst they cook.
- Remove the ostrich steaks from the pan, place on a plate covered with a piece of foil to allow them to rest.
- Return the onions to the pan, with the red berries, sugar, wine and half the butter, bring to a simmer and reduce to you have a syrupy glossy sauce.
- Whilst the sauce is cooking, cook the pasta as per the packet instructions. Drain, return to the pan with the remainder of the butter.
- Slice the ostrich fillets, and pour any juices into the berry sauce.
- Season the pasta with salt and pepper, and arrange on two plates, place the ostrich on top then pour the berry sauce over. Garnish with some fresh herbs.