Recipe from Cape Karoo International: Tersia de Wet

Preparation Time : 2 Hours    Cooking Time : 42 Minutes     Serves : 4

Ingredients :

• 500 g Klein Karoo Ostrich Steak Medallions
•  2 tablespoons olive oil
•  Sea Salt and coarsely ground black pepper

Method :

• Season both sides of steak medallions lightly with salt and pepper.
• Place in refrigerator for 1 hour.
• Remove from fridge;  keep at room temperature for another hour before cooking.
• Heat the olive oil over high heat until it starts to smoke.
• Pat steaks dry and brown for 3-7 minutes, depending on how you like it done.
• Remove the steaks and transfer to a platter.
• Cut into thin slices and serve immediately.
• Serve with monkey gland sauce or a sauce of your choice.

MONKEY GLAND SAUCE

Ingredients :

• 2 tablespoons oil
• 1 large onion, diced*
• 2 cloves garlic, finely crushed*
• ½ cup-water
• 410g can whole peeled tomatoes
• 1 cup tomato sauce
• ½ cup Worcestershire sauce*
• ¾ cup fruit chutney
• ¼ cup brown sugar
• 2 tablespoons vinegar
• 1 teaspoon Tabasco sauce

Method :

• Heat oil in grill pan or heavy-based pot and sauté onions and garlic until soft.
• Add remaining ingredients and simmer for 30 minutes.