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Ostrich Steak with Béarnaise Sauce

Ostrich Steak with Béarnaise Sauce

Traditional French Béarnaise Sauce is considered by many to be one of the finest sauces to serve with steaks. It has a reputation of being notoriously difficult to make, but his recipe uses a much easier method that yields exactly the same result. It is worth the effort!

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Preparation Time


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Cooking Time


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  •  500g Klein Karoo Ostrich Steak
  •  15ml 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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