Heat the oil, sear the meat on both sides for about 2 minutes. Take out the meat and remove the oil from the pan. Now put butter in the pan. Fry the meat again over low heat (about 3 minutes per side). Season the steaks with salt and pepper. Pour in the cognac and flambé. Stir in the creme fraiche. Add peppercorns. Season to taste with salt and pepper. Let simmer gently for another 6 minutes. The sauce has a slightly sour taste, which goes very well with the ostrich steaks and underlines its own taste.
Note: I`ve probably made this recipe for my friends 20 times. When I invite guests over, they often ask if the ostrich steak is back. Anyone who has tried it once will want it again and again. I have different types of croquettes with the ostrich steaks. I serve a simple salad with it. Lamb`s lettuce or rocket salad with roasted pine nuts goes wonderfully well. As a wine, I recommend a high-quality Merlot. If I want to make a multi-course meal out of it, I serve the three-colored soup first. That is always a topic of conversation. And for dessert there is a tangerine zabaglione.
This food goes very quickly. It is a wonderfully high quality food that leaves a very good impression and is very easy to prepare. Even the preparation for 8 guests is no problem.
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