Ostrich steak/pepper sauce

For a ostrich steak of 2 à 2.5 cm thick: coat the steak with some oil, salt and freshly ground pepper and roast on each side 1.5 minute over high heat in a pan.

Saignant (fr.) or red: roast each side 1.5 minute extra. Medium: each sides 3 minutes extra. à Point or almost well done: each side 4 minutes extra.

Place the steaks, wrapped in foil, 5 minutes in an oven of 100°C/210°F to let the juices redistribute.

Pepper sauce: Stir the remains from the bottom of the pan with a dash milk. Add flour and optional a little more milk to get a smooth sauce. Add the red peppercorns and simmer for 5 minutes.

Serve the steaks on heated plates and give the sauce separately.