Table of Contents

Ostrich Fillet Steaks With Cafe De Paris Butter

The first time I tasted Cafe De Paris butter was at a tiny bistro in Lyon, France. It was slathered on a perfectly cooked steak, and the explosion of flavors – savory, herby, and subtly spicy – was unlike anything I’d ever experienced. I remember thinking, “This is what butter should be.” I’ve since experimented endlessly, trying to capture that magical combination, and this version, paired with the unique flavor of ostrich fillet, comes incredibly close. The richness of the butter perfectly complements the lean, slightly gamey nature of the ostrich, making for a truly unforgettable meal.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Dietary Type: Gluten-Free (check Worcestershire sauce)

Ingredients

For the Ostrich Fillets:
- 4 ostrich fillets, 175-200g each
- Salt and Pepper to taste
For the Cafe De Paris Butter:
- 500 g soft unsalted butter
- 30 g tomato ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 2 shallots, chopped
- 20 g fresh curly-leaf parsley, chopped
- 20 g chives, chopped
- 1 teaspoon dill
- 1/2 teaspoon marjoram
- 5 tarragon leaves
- 1 pinch of ground dried rosemary
- 1 garlic clove, chopped
- 4 anchovy fillets, chopped
- 1 tablespoon brandy
- 1 tablespoon madeira wine
- 3/4 teaspoon Worcestershire sauce (ensure gluten-free if needed)
- 1/2 teaspoon paprika
- 1/2 teaspoon mild curry powder
- 1 pinch cayenne pepper
- 1/2 teaspoon white pepper
- 1/2 lemon, zest of
- 1/2 orange, zest of
- 1/2 lemon, juice of
- 1 teaspoon sea salt

Equipment Needed

Food processor
Mixing bowl
Baking paper or cling film
Hot pan (cast iron recommended)
Oven-proof pan or skillet

Instructions

Begin by preparing the Cafe De Paris butter. Remove the unsalted butter from the refrigerator approximately 30 minutes before you start, allowing it to soften significantly. This is crucial for achieving the right consistency.
In a large mixing bowl, beat the softened butter until it becomes very soft and aerated. You can use an electric mixer or a sturdy whisk for this step. The goal is to create a light and fluffy base for all the other flavors.
Now, assemble all the remaining butter ingredients – the tomato ketchup, Dijon mustard, capers, chopped shallots, fresh parsley, chives, dill, marjoram, tarragon leaves, rosemary, garlic, anchovy fillets, brandy, madeira wine, Worcestershire sauce, paprika, curry powder, cayenne pepper, white pepper, lemon zest, orange zest, lemon juice, and sea salt.
Place all of these ingredients (except the butter) into a food processor.
Process the mixture until it is well pureed and forms a relatively smooth paste. This step ensures that all the flavors are properly incorporated and distributed throughout the butter.
Add the pureed mixture to the bowl with the softened butter.
Combine the butter and the puree thoroughly until they are evenly mixed. This step is essential for distributing the flavors and creating a uniform Cafe De Paris butter.
Lay out a sheet of baking paper or cling film.
Transfer the butter mixture onto the baking paper or cling film. Roll the butter into a log shape, approximately 4-5cm in diameter.
Twist the ends of the baking paper or cling film to seal the log securely. If you are using baking paper, you can reinforce the seal with rubber bands to help the butter hold its shape.
Place the butter log in the freezer until it is completely set and firm. This will take at least a few hours, or preferably overnight.
Once the butter is frozen solid, remove it from the freezer. Cut the log into slices. The thickness of the slices will depend on your preference, but about 1cm is a good starting point.
Place the slices on top of the ostrich fillets when ready to serve. You can either allow the heat from the meat to melt the butter naturally, or you can place the steaks under the grill to melt the butter more quickly and add a slight browning to the top.
Now, prepare the ostrich fillets. Lightly season the steaks with salt and pepper on both sides.
Heat a pan (cast iron is ideal) over high heat until it is very hot.
Add the seasoned ostrich steaks to the hot pan and sear each side to create a nice crust. This should only take a minute or two per side.
After searing, you can either continue cooking the steaks in the pan or finish them under the grill to your desired level of doneness. For medium-rare to medium, this will typically take about 4-5 minutes per side. Remember that ostrich meat is very lean, so it is important not to overcook it, as it can become tough.
Remove the steaks from the pan or grill and allow them to rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice the steaks into approximately 5-6 slices each.
Place the sliced steaks in an oven-proof pan.
Place a slice of Cafe De Paris butter on top of each steak.
Grill the steaks about 4 inches from the heat source until the butter has melted and is slightly colored.
To serve, arrange the ostrich on a plate and pour the melted Cafe De Paris butter over the top.

Expert Tips & Tricks

Make-Ahead Magic: The Cafe De Paris butter can be made well in advance and stored in the freezer for several months. This makes it a fantastic option for quick and impressive meals. Make several smaller logs of butter so you can easily take out only what you need.
Butter Softening: Ensure your butter is properly softened for the best results. If you’re short on time, you can cut the butter into smaller cubes to speed up the softening process. However, avoid melting it in the microwave, as this will change the texture.
Spice Adjustment: Feel free to adjust the spices in the Cafe De Paris butter to suit your personal preferences. If you prefer a milder flavor, reduce the amount of cayenne pepper. For a richer curry flavor, consider adding a touch more curry powder.
Doneness Check: Use a meat thermometer to check the internal temperature of the ostrich steaks. Medium-rare is around 130-135°F (54-57°C), and medium is around 140-145°F (60-63°C).
Resting is Key: Don’t skip the resting period after cooking the ostrich steaks. This allows the juices to redistribute and ensures a more tender and flavorful result.

Serving & Storage Suggestions

Serve the Ostrich Fillet Steaks immediately after grilling, with the melted Cafe De Paris butter drizzled generously over the top. The richness of the butter pairs beautifully with fresh vegetables, a creamy hollandaise sauce, and a hearty potato dauphinoise.

Leftover Cafe De Paris butter can be stored in the freezer for up to 3 months. Wrap it tightly in plastic wrap and then in a freezer bag to prevent freezer burn. Leftover cooked ostrich steaks are best consumed within 1-2 days. Store them in an airtight container in the refrigerator. Reheat gently in a pan with a little butter or oil to prevent them from drying out.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	850 kcal	43%
Total Fat	80g	123%
Saturated Fat	50g	250%
Cholesterol	250mg	83%
Sodium	800mg	33%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	N/A
Protein	30g	60%

Variations & Substitutions

Herb Variations: Experiment with different herbs in the Cafe De Paris butter. Try using fresh rosemary, thyme, or sage for a unique flavor profile.
Dairy-Free Option: While it won’t be truly Cafe De Paris, you could try using a high-quality plant-based butter alternative to make the butter suitable for a dairy-free diet. Be aware that the flavor and texture will be different.
Spice Level: Adjust the amount of cayenne pepper to control the heat level. You can also add a pinch of red pepper flakes for extra spice.
Wine Swap: If you don’t have Madeira wine, you can substitute it with a dry sherry or port wine.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted butter?
A: It’s best to use unsalted butter so you can control the amount of salt in the recipe. If you only have salted butter, reduce the amount of sea salt added to the butter mixture.

Q: Can I make the Cafe De Paris butter without a food processor?
A: Yes, but it will require more effort. Finely chop all the ingredients and then mash them together with the softened butter using a fork. The texture will be slightly coarser, but the flavor will still be delicious.

Q: How long does the ostrich steak need to rest after cooking?
A: Resting the steak for at least 5 minutes allows the juices to redistribute, resulting in a more tender and flavorful steak.

Q: Can I cook the ostrich steak in the oven instead of on the stovetop or under the grill?
A: Yes, you can. Sear the steak in a hot pan first to develop a nice crust, then transfer it to a preheated oven at 400°F (200°C) until it reaches your desired level of doneness.

Q: What are some good side dishes to serve with this meal?
A: Fresh vegetables, a creamy hollandaise sauce, potato dauphinoise, roasted asparagus, or a simple green salad are all excellent choices.

Final Thoughts

I hope you’re inspired to try this Ostrich Fillet Steaks with Cafe De Paris Butter recipe. The combination of flavors and textures is truly exceptional, and it’s sure to impress your family and friends. Don’t be intimidated by the ingredient list – it’s easier than it looks! Once you’ve tasted that first bite, I’m confident you’ll agree it’s well worth the effort. Feel free to experiment with the herbs and spices to create your own unique twist. And please, share your feedback and photos – I’d love to hear about your culinary adventures!

Ostrich Fillet Steaks With Cafe De Paris Butter Recipe