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Ingredientes
- 2 x 6 ounce ostrich or possibly kangaroo fillet steaks
- 4 ounce Butter
- 1/2 can Smoked oysters
- 1 x Lemon, zest of
- 1 sprg fresh thyme, minced Fresh herbs and flowers
Direcciones
- First take the butter and soften it in a bowl with a spoon. Add in the oysters, lemon zest and thyme. Season with a little black pepper. Now pop the butter on top of some cling film. Spread it lengthways and then roll it like a cigar. Seal at both ends by twisting the cling film and then place in the freezer till hard. (Not too long as you do not want it frzn.)
- Season both the fillets with black pepper and heat a chargrill pan
- (or possibly you can use the BBQ) till very warm. Rub the steak with some oil and then put into the pan. Turn the heat down slightly so you do not cremate the steak! Once seared on one side turn over and repeat on the other. Then turn once more on each side till the steak is medium. Kangaroo is much better medium rare, otherwise it can be stringy. Medium is hard, yet still springy to the touch.
- Once cooked, place on a serving dish, then take out the butter from the fridge. Unwrap the clingfilm and slice the butter proportionately. Place as many of the discs as you want on top of the steak to heat in.
- Garnish with fresh herbs and flowers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 2 servings | |
| Calories 668 | |
| Calories from Fat 469 | 70% |
| Total Fat 53.15g | 66% |
| Saturated Fat 31.56g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 295mg | 98% |
| Sodium 549mg | 23% |
| Potassium 740mg | 21% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.42g | 0% |
| Protein 43.04g | 69% |
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