4 x 225g Ostrich Meat - fan fillet Butter Bernaise Sauce: 110 g Butter 110 ml White Wine 4 Egg Yolks 1 tbsp Dried Tarragon 2 tsp Tarragon Vinegar

Ostrich Chateaubriand

1. Remove all the white sinus from the meat by sliding a knife underneath it.

2. Place on a roasting dish.

3. Paint with butter.

4. Put into a pre-heated oven as hot as it will go.

5. Roast for 15 minutes.

Quick Bearnaise Sauce

6. Put all ingredients in a pan except egg yolks and melt butter.

7. When the butter is melted take off the heat to infuse and cool for 10 minutes.

8. Then add the egg yolks.

9. Put back onto the heat and whisk.

10. Whisked gently this becomes a creamy mixture, whisked vigorously this foams, the choice is yours.

11. If you make this with salted butter do not add salt. If you make with unsalted butter add a pinch of salt. (the salt content of the butter is always worth considering)

Serve

12. Slice and serve with Bearnaise sauce