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Ostrich Steak with Green Peppercorn and Brandy Sauce


 Serves 4
  •  500 g Klein Karoo Ostrich Steak
  •  Seasoning of your choice



  1. Baste with olive oil. Heat heavy based or griddle pan until very hot. If you are having a braai, the coals should be very hot.
  2. Place the steaks in pan or barbecue and seal both sides.
  3. Once the steak is sealed sprinkle with seasoning.
  4. Turn meat twice on each side until cooked to preferred doneness. Remove from heat.
  5. Baste with low fat oil, e.g. olive oil. Leave to rest covered for 3 to 4 minutes before serving
  6. Serve with vegetables in season and a green pepper corn sauce.




  • 2 cups Heavy or Whipping Cream
  • 3 tablespoons Canned Green Peppercorns, rinsed under cold water
  • 1 cup Reduced Beef Stock
  • ½ cup Brandy
  • Salt and Freshly Ground Black Pepper to taste


  1. In a large saucepan, combine the heavy or whipping cream and green peppercorns.
  2. Bring to a simmer over medium-high heat, stirring occasionally to prevent boiling over.
  3. Cook until reduced to coat the back of a spoon and there is approximately 1 cup, about 10 minutes.
  4. Add the beef stock and brandy, cooking until thickened.
  5. Season with salt and black pepper.
  6. Remove from the heat and keep warm until serving.


Recipe by:  Tersia de Wet

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