Type what you have

Ingredients

• ✓ calvados
• butter
• ostrich steak
• beef stock
• creme fraiche
• salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove ostrich steaks from the pan and keep warm.
2. 2 Pour beef stock into the skillet and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
3. 3 Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

By Swiss Phil

Ingredients

• ✓ calvados
• kosher salt
• thyme
• parsley
• butter
• chicken stock
• pine nut
• caper
• golden raisin
• prosciutto
• serrano ham
• shallot
• butter
• all-purpose flour
• black pepper
• kosher salt
• halibut fillet
• canola oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
3. 3 When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
4. 4 Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.

By Ryan Nomura