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Ostrich steak with béarnaise sauce

12 minutes cooking time   |   20 minutes preparation time



Serves 4

  •  500 g Klein Karoo Ostrich Steak
  •  15 ml olive oil


  • Baste with olive oil.
  • Heat heavy-based or griddle pan until very hot.
  • If braaiing, the coals should be very hot.
  • Place the steaks in the pan or on the grid and seal both sides.
  • Once the meat is sealed, sprinkle with seasoning.
  • Turn meat twice on each side until done as preferred.
  • Remove from heat. Baste with olive oil. Cover and leave to rest for 5 minutes before serving.


  • ⅓ cup white wine vinegar *
  • 2 spring onions, roughly chopped *
  • 10ml fresh tarragon, chopped *
  • 2 egg yolks *
  • 125ml butter, cubed *
  • Salt and pepper to taste


  • Put the white wine vinegar, spring onion and tarragon in a small pan.
  • Bring to the boil, then reduce the heat slightly and simmer until the mixture has reduced by a third.
  • Allow to cool completely and then strain the vinegar into a heatproof bowl.
  • Add the egg yolks to the bowl, then place the bowl over a pot of barely simmering water.
  • Whisk until the mixture is thick and pale.
  • Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth.
  • Remove from heat, add salt and pepper to taste, and serve immediately.

Recipe: Tersia de Wet

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