Ostrich on Noodles with Chanterelle and Pear
It happens quite often that my ideas suddenly change while I'm cooking. While my chanterelle mushrooms were pleasently simmering in butter, I thought I'd like to add a shot of some kind of booze. Looking into the booze shelf, I noticed a bottle of a fine williams pear brandy from the elsace in france. If you're hesitating to buy this kind of brandy, it's also very delicious for desserts or as a digestive.
Luckily there were some unripe pears sitting in the kitchen as well, perfect to add to the sauce which turned out quite nice!
for 2 people:
2-4 ostrich steaks (depending on the size), replaceable with a beef tenderloin
2-3 tablespoons olive oil
2 handful of fresh chanterelle mushrooms
2 tablespoons butter
freshly ground salt and pepper
1 large green pear, sliced (hard and unripe is fine)
2 shots of williams pear brandy
Bring water for the noodles to a boil, add salt.
Season the steaks well with freshly ground salt and pepper.
In a small pan or skillet, heat the butter over medium-high heat and sauté the mushrooms until they're starting to shrink. Add the sliced pear, stir and sauté until the slices start to brown a bit. Add one (out of the two) shot of the pear brandy. Season with salt and pepper and keep mushrooms and pear simmering over low heat.
Add the noodles into the boiling water. Once they're almost done, heat a skillet with the olive oil over high heat and sauté the steaks quickly, about 1-2 minutes on each side depending on their thickness. Pour the second shot of pear brandy over the steaks.
Add the finished noodles into the mushroom-pear skillet, stir well and serve on plates. Arrange the steaks on top and serve immediately.