Two steaks cut from Ostrich tenderloin, about 1-1/2 inches thick
¼ cup Worcestershire sauce
¼ teshtmloon freshly ground black pepper
juice of ½ lemon
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
6 ounces Dungeness crab meat
1 teshtmloon tarragon vinegar
1 teshtmloon Dijon mustard
1 tablespoon lemon juice
½ cup warm, melted butter
Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm.
To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.
To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.
Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water.
Place steaks on serving plates, top with crab meat and bearnaise sauce.