Emus are native to Australia, and their meat has a distinct flavor that sets it apart from other birds. Here's how to make an emu steak au poivre, a classic French dish that will elevate your taste buds:
Ingredients:
- 4 thin slices of emu steak (about 1/2 pound)
- Salt and freshly ground black pepper
- Olive oil
- 2 tablespoons unsalted butter, cut into small pieces
- 3 large shallots, minced
- 1 garlic clove, minced
- 1 cup beef broth
- 3/4 cup heavy cream
- 2 tablespoons Cognac or brandy
- 2 teaspoons Dijon mustard
- 4 teaspoons chopped fresh parsley
- 2 tablespoons coarsely ground black peppercorns
Instructions:
1. Preheat your oven to 350°F. Season the emu steak with salt and freshly ground black pepper on both sides.
2. Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add some olive oil, enough to coat the bottom of the skillet.
3. Once the oil is hot, add the emu steak and sear it for about 1 minute per side until browned. Remove the steak from the skillet and set it aside.
4. In the same skillet, add the butter and let it melt. Add the minced shallots and garlic, and sauté them over medium heat until softened, about 3 minutes.
5. Pour in the beef broth and bring it to a simmer. Reduce the heat to low and stir in the heavy cream, Cognac or brandy, Dijon mustard, and chopped fresh parsley. Simmer for about 20 minutes until the sauce has thickened slightly.
6. While the sauce is simmering, preheat your oven to 400°F. Place the emu steak on a baking sheet lined with parchment paper. Sprinkle coarsely ground black peppercorns over the steak. Bake for about 10-12 minutes until cooked through.
7. Once the emu steak is done, remove it from the oven and let it rest for 5 minutes before slicing it thinly against the grain.
8. Serve the emu steak au poivre with the thickened sauce over top. Enjoy your delicious and unique main dish!