Ostrich steak with mustard "Mostaard Wostyn" (4 people)

Let the meat burnish in the butter, leave it to fry for some minutes. Place it on a warm plate and sprinkle it with pepper and salt. Add the mustard, cayenne, salt and cream to the gravey and stir. Flame the cognac and pour it over the meat. Wait for the flames to dissapear and pour the gravey over the meat. Serve this dish with green beans and potato croquettes.


  • 4 ostrich steaks of 150 grams
  • 80 grams of butter
  • ½ dl of cognac
  • 1 dl of cream
  • 1 coffee spoon of mustard "Mostaard Wostyn"
  • cayenne
  • pepper and salt

Mostaard Wostyn is recognized as a regional product by the Vlam (Flemish Centre for Agricultural Marketing association) and carries the label region