Ostrich Steak With Brown Beech Mushroom Sauce And Yellow Courge

Name: Ostrich Steak With Brown Beech Mushroom Sauce And Yellow Courge
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 1 knob Generous butter; 1 x yellow courgette; 1 Dash double cream; 1 leave Small handful thyme; 2 x An average clump of Buna Shimeji mushrooms; 3 servings olive oil; 2 x ostrich steaks; 1 Dash white wine

Ostrich Steak With Brown Beech Mushroom Sauce And Yellow Courge is a gluten free and primal main course. One serving contains 500 calories, 32g of protein, and 40g of fat. This recipe serves 3. 1 person found this recipe to be yummy and satisfying. It is perfect for valentin day. Head to the store and pick up dash double cream, dash wine, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

1knob

Generous butter 1

x yellow courgette 1Dash

double cream 1leave

Small handful thyme 2

x An average clump of Buna Shimeji mushrooms 3servings

olive oil 2

x ostrich steaks 1Dash

white wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.