- 4-5 portions ostrich fillet, 100g each
- Coarse sea salt and milled black pepper
- Olive oil
- Tapenade for spreading
- Chopped Italian parsley
For serving: cooked pasta, such as penne, tossed with baby tomatoes, a few chopped anchovies, olives, parsley and some olive oil. Pat the meat dry, season and moisten with oil.
Quickly sear the steaks in a hot, non-stick pan to brown on both sides. Remove and place on a baking tray. Spread steaks with tapenade, sprinkle with chopped parsley and moisten with oil.
Bake at 180ºC for 5 minutes. The steaks will still be nice and rare. Cover with foil and leave to rest for 5 minutes. Serve with the pasta.
Prime cuts of ostrich need fast cooking to ensure that they stay juicy.