Ostrich Steak with Mustard Puree, Green Beans and Port Shallots

For ostrich steak with mustard puree, green beans and port shallots, first lightly caramelize the shallots in a saucepan with sugar, deglaze with port wine (the shallots should be completely covered with it). Add the remaining ingredients and simmer for 15-20 minutes. Assemble with a little cold butter.

For the mustard puree, peel the potatoes, boil them and let them steam out on a tray. Then press them through a potato ricer. Heat the milk and butter, season with sea salt, ground pepper and grated nutmeg. Stir in the pressed potatoes and the mustard.

Blanch the runner beans in plenty of salted water and then rinse with cold water. Cut half of the runner beans in half lengthwise. Heat the olive oil in a pan, toss the green beans briefly in it and season with the chili strips, sea salt and ground pepper.

For the steak, spread the lardo slices in strips on a work surface and cover with sage leaves. Tightly roll the steaks up in it and secure with the twine. Heat sunflower oil in a non-coated pan, salt the steaks and sear for 2 minutes per side. Place on a rack and cook in a preheated oven at 140 °C for 9 minutes. Then rest under double aluminum foil for 5-10 minutes. (Leave a small gap to allow steam to escape).

Remove the string, pepper the steaks and season with the remaining ingredients.

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