4 ostrich steaks (each 150 g), 4 tblsp. olive oil, 1 tblsp. mixed pepper, 1 tblsp. coriander seeds, 1 tsp. coarse sea salt, For the paprika mousse:, 2 red peppers, 1 small onion, 1 clove of garlic, 2 tblsp. olive oil, 5 tblsp. meat broth, Salt, Pepper, freshly-milled, 4 – 5 twigs of thyme or oregano, 1 tblsp. crème fraîche
1 Wash the steaks, pat dry and brush with 2 tblsp. oil. Pound the pepper, coriander and salt coarsely in a mortar. Place the spices in a bowl and turn the steaks in it. Press the spices well into the meat.
2 For the paprika mousse, clean and wash the peppers and chop them into little pieces. Take the onion and garlic, peel and dice finely. Heat the oil in a pan and then sweat the onion and garlic. Add the paprika and sear the mixture. Pour in the broth, season with salt and pepper and cook for 10 minutes at low heat.
3 Heat the remaining oil in a pan and fry the steaks in it on both sides for 5 minutes. Make sure that the spices are not burnt. Remove the pan from the stove and briefly let the meat marinate.
4 Wash the thyme or oregano, keep a few leaves for decoration, and finely chop the remainder. Add this, together with the crème fraîche, to the chopped paprika, stir in and briefly marinate, then use a hand blender to purée the mixture into a mousse.
5 Serve the hot steaks on a bed of paprika mousse with aubergine slices and baked potatoes sprinkled with thyme and oregano.
If you do not have a mortar, simply put the spices in a freezer bag and crush them using a rolling pin or a bottle.
