Ostrich Fillet Steaks with Cafe De Paris Butter

There are some dishes that, with a single bite, transport you back in time. For me, Ostrich Fillet Steaks with Cafe De Paris Butter is one such culinary memory. I first encountered this magnificent combination on a chilly autumn evening, at a small, unassuming bistro tucked away in the French countryside. The rich, herbaceous butter melting over the perfectly cooked, impossibly tender ostrich steak was a revelation, a symphony of flavors that still dances on my palate. It was a dish that spoke of sophistication yet delivered with an honest, rustic charm, and it quickly became a benchmark for my own culinary aspirations.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 20 minutes (for steaks and butter melting)
• Total Time: 55 minutes (plus chilling time for butter)
• Servings: 4
• Yield: Cafe de Paris Butter (enough for 8-10 steaks, depending on size and preference)
• Dietary Type: Contains Dairy, Fish (anchovies)

Ingredients

For the Cafe De Paris Butter:

• 500 grams soft unsalted butter
• 30 grams tomato ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon capers, drained and chopped
• 2 shallots, finely chopped
• 20 grams fresh curly-leaf parsley, finely chopped
• 20 grams chives, finely chopped
• 1 teaspoon dill, fresh or dried
• ½ teaspoon marjoram, dried
• 5 tarragon leaves, fresh, finely chopped
• 1 pinch ground dried rosemary
• 1 garlic clove, finely chopped
• 4 anchovy fillets, finely chopped
• 1 tablespoon brandy
• 1 tablespoon madeira wine
• ¾ teaspoon Worcestershire sauce
• ½ teaspoon paprika
• ½ teaspoon mild curry powder
• 1 pinch cayenne pepper
• ½ teaspoon white pepper
• ½ lemon, zest of
• ½ orange, zest of
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt

For the Ostrich Steaks:

• 4 ostrich fillets, approximately 175-200g each
• Sea salt, to taste
• Black pepper, freshly ground, to taste

Equipment Needed

• Food processor
• Large mixing bowl
• Baking paper or cling film
• Rubber bands (optional, if using baking paper)
• Freezer
• Refrigerator
• Oven-proof pan or baking sheet
• Grill or broiler
• Sharp knife
• Tongs

Instructions

Preparing the Cafe De Paris Butter:

1. Begin by removing the unsalted butter from the refrigerator about 30 minutes before you plan to start, allowing it to soften to a pliable consistency.
2. In a large mixing bowl, beat the softened butter vigorously with a whisk or electric mixer until it becomes very soft and aerated, achieving a light and fluffy texture. This aeration is key to a smooth and creamy butter.
3. While the butter is being prepared, combine all the remaining ingredients for the butter – the tomato ketchup, Dijon mustard, capers, chopped shallots, parsley, chives, dill, marjoram, chopped tarragon leaves, ground dried rosemary, chopped garlic clove, chopped anchovy fillets, brandy, madeira wine, Worcestershire sauce, paprika, mild curry powder, cayenne pepper, white pepper, lemon zest, orange zest, lemon juice, and sea salt – in a food processor.
4. Process these ingredients in the food processor until they are well pureed into a smooth, cohesive paste.
5. Add this pureed mixture to the aerated butter in the mixing bowl.
6. Combine the puree and butter thoroughly, ensuring that every bit of the herb and spice mixture is evenly incorporated into the butter. Mix until the color is uniform and no streaks of butter or puree remain.
7. Once thoroughly combined, place a large piece of baking paper or cling film on your work surface. Spoon the butter mixture onto the paper or film.
8. Shape the butter into a log, aiming for a diameter of about 4-5 cm. Roll the butter tightly, twisting the ends securely to seal. If using baking paper, rubber bands can be helpful to maintain the log’s shape during chilling.
9. Carefully transfer the butter log to the freezer and allow it to freeze until it is firm and set. This will typically take at least 1-2 hours, depending on the size of the log and your freezer’s temperature.

Cooking the Ostrich Steaks:

1. When you are ready to cook the ostrich steaks, retrieve the frozen Cafe De Paris butter from the freezer.
2. Season the ostrich fillets lightly on both sides with sea salt and freshly ground black pepper.
3. Heat a heavy-bottomed pan (cast iron is ideal) over high heat until it is very hot.
4. Carefully add the seasoned ostrich steaks to the hot pan. Sear each side for about 1-2 minutes, creating a beautiful crust.
5. Reduce the heat to medium-high and continue to cook the steaks, either in the pan or by transferring them to a preheated grill or broiler. For medium-rare to medium, cook for approximately 4-5 minutes per side. Adjust cooking time according to your desired level of doneness.
6. Important Note: Ostrich meat is very lean and can become tough if overcooked. It is best enjoyed medium-rare to medium.
7. Once cooked to your preference, remove the steaks from the pan or grill. Allow them to rest for 5 minutes on a clean plate or cutting board. This resting period is crucial for the juices to redistribute throughout the meat, ensuring tenderness.
8. While the steaks are resting, slice each steak into approximately 5-6 individual portions.
9. Arrange the sliced ostrich steaks in an oven-proof pan or on a baking sheet.
10. Remove the Cafe De Paris butter log from the freezer a couple of hours before needed and transfer it to the refrigerator. This allows it to soften slightly, making it easier to slice and melt.
11. Cut slices of the set Cafe De Paris butter (about ½-1 cm thick, depending on preference) and place a slice or two on top of each portion of sliced ostrich steak.
12. Place the pan or baking sheet with the butter-topped ostrich under a preheated grill (broiler), approximately 4 inches from the heat source.
13. Grill for a short period, just until the butter has melted and is slightly bubbly. Be careful not to overcook the steak at this stage; the goal is simply to melt the delicious butter and allow its flavors to infuse.

Expert Tips & Tricks

• Butter Consistency is Key: Ensure your butter is truly soft, but not melted, before incorporating the pureed ingredients. This will help achieve the smooth, emulsified texture that defines a great compound butter.
• Freezing for Convenience: The Cafe De Paris butter freezes beautifully. Make a larger batch than you need for a single meal and store individual logs in the freezer. This allows you to have this gourmet touch ready at a moment’s notice.
• Achieving a Perfect Sear: For that beautiful, caramelized crust on your ostrich steaks, ensure your pan is smoking hot before adding the meat. Don’t overcrowd the pan; cook steaks in batches if necessary to maintain high heat.
• Resting is Non-Negotiable: Skipping the resting period for your ostrich steaks will result in dry, less flavorful meat. The brief rest allows the muscle fibers to relax, reabsorbing the juices.
• Grill Power: When melting the butter under the grill, keep a close eye on it. The butter can brown and burn quickly, so a few minutes is all that’s needed.

Serving & Storage Suggestions

Serve the Ostrich Fillet Steaks immediately after the butter has melted. Arrange the beautifully sliced ostrich on warm plates, ensuring the melted Cafe De Paris butter cascades over the meat. This dish is exceptionally well-paired with a variety of accompaniments. For a truly decadent experience, consider serving with fresh, seasonal vegetables, a classic hollandaise sauce, or individual baked potato dauphinoise, as suggested.

Leftover Cafe De Paris butter can be stored. If you have any unused butter log, wrap it tightly and keep it in the freezer for several months. For smaller quantities, cut slices and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. This allows you to easily grab a slice or two as needed. Thaw frozen butter in the refrigerator for a few hours before use. It is best to consume freshly prepared butter within 3-4 days if stored in the refrigerator, as the fresh herbs can lose their vibrancy over time.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	946.3 kcal	–
Calories from Fat	–	97 %
Total Fat	102.1 g	157 %
Saturated Fat	64.3 g	321 %
Cholesterol	272.1 mg	90 %
Sodium	946.5 mg	39 %
Total Carbohydrate	6.7 g	2 %
Dietary Fiber	0.9 g	3 %
Sugars	2.5 g	10 %
Protein	3.3 g	6 %

Note: Nutritional values are estimates and can vary based on specific ingredient brands and exact quantities used.

Variations & Substitutions

While this recipe is exquisite as is, you can explore some delightful variations. If anchovy fillets are not to your liking, you can omit them, though they contribute a crucial savory depth. For a more intense herb flavor, consider adding a small amount of fresh thyme or a touch of finely minced chives to the butter mixture. If you find yourself without shallots, a finely minced red onion can be used, though it might impart a slightly stronger flavor. For those who prefer a slightly spicier kick, increase the cayenne pepper or add a pinch of red pepper flakes.

FAQs

Q: Can I use a different type of steak instead of ostrich?
A: Absolutely! This Cafe De Paris butter is fantastic with beef, bison, or lamb fillets. The key is to use a lean, tender cut that won’t become tough if slightly overcooked.

Q: How long does the Cafe De Paris butter last in the freezer?
A: Properly wrapped, the butter can be stored in the freezer for up to 3-4 months, retaining its excellent flavor.

Q: My butter log isn’t holding its shape after freezing.
A: Ensure your butter is well chilled and firm before shaping. If it’s too soft, place it back in the refrigerator for a short period until it firms up enough to handle.

Q: Can I make this dish ahead of time?
A: The Cafe De Paris butter can be made and frozen well in advance. However, the ostrich steaks should be cooked fresh for the best texture and flavor.

Q: What if I don’t have a grill or broiler?
A: You can melt the butter-topped ostrich slices in a warm oven (around 180°C/350°F) for a few minutes until the butter is melted. It won’t achieve the same slight browning as under a grill, but it will still be delicious.

Final Thoughts

Crafting this dish is a delightful culinary journey, a testament to how a few high-quality ingredients and a touch of thoughtful preparation can elevate simple cuts of meat into something truly memorable. The Cafe De Paris butter, with its complex interplay of herbs, spices, and a hint of umami, is the undisputed star, complementing the natural lean richness of the ostrich fillet without overpowering it. It’s a dish perfect for a special occasion, a romantic dinner, or simply when you crave a taste of sophisticated indulgence. I encourage you to try it, to experience the joy of creating and savoring this remarkable combination. Gather your ingredients, embrace the process, and prepare to be delighted.