•  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.

BÉARNAISE SAUCE

INGREDIENTS:

• 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

METHOD:

• 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