Succulent ostrich fillet slices are drizzled with a decadent herby butter loaded with garlic, thyme, and parsley. It is sided with a fresh Greek-style salad loaded with tomatoes, cucumber, sourdough croutons and salty feta. So succulent, so delicious, so easy!
Ostrich Fillet & Herby Butter
Ostrich Fillet & Herby Butter
with a fresh Greek-style salad
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cucumber
- Danish-style Feta
- Dried Thyme
- Free-range Ostrich Fillet
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Ostrich
- Pitted Kalamata Olives
- Red Wine Vinegar
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CRISPY CROUTONS
In a bowl, combine 1 tsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
OSTRICH MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 30g of butter. Once melted, remove from the heat and add the dried thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the cucumber chunks, tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (OSTRICH) STAKE!
Plate up the juice ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguette - 1
Free-range Ostrich Fillet - 150g
Dried Thyme - 5ml
Garlic Clove - 1
Fresh Parsley - 4g
Cucumber - 100g
Tomato - 1
Pitted Kalamata Olives - 25g
Danish-style Feta - 40g
Green Bell Pepper - 1
Red Wine Vinegar - 10ml
CRISPY CROUTONS
In a bowl, combine 2 tsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
OSTRICH MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 60g of butter. Once melted, remove from the heat and add the dried thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the cucumber chunks, tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (OSTRICH) STAKE!
Plate up the juice ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguette - 1
Free-range Ostrich Fillet - 300g
Dried Thyme - 10ml
Garlic Cloves - 2
Fresh Parsley - 8g
Cucumber - 200g
Tomatoes - 2
Pitted Kalamata Olives - 50g
Danish-style Feta - 80g
Green Bell Pepper - 1
Red Wine Vinegar - 20ml
CRISPY CROUTONS
In a bowl, combine 1½ tbsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
OSTRICH MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 90g of butter. Once melted, remove from the heat and add the dried thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the cucumber chunks, tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (OSTRICH) STAKE!
Plate up the juice ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguettes - 2
Free-range Ostrich Fillet - 450g
Dried Thyme - 15ml
Garlic Cloves - 3
Fresh Parsley - 12g
Cucumber - 300g
Tomatoes - 3
Pitted Kalamata Olives - 75g
Danish-style Feta - 120g
Green Bell Peppers - 2
Red Wine Vinegar - 30ml
CRISPY CROUTONS
In a bowl, combine 2 tbsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
OSTRICH MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 120g of butter. Once melted, remove from the heat and add the dried thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the cucumber chunks, tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (OSTRICH) STAKE!
Plate up the juice ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguettes - 2
Free-range Ostrich Fillet - 600g
Dried Thyme - 20ml
Garlic Cloves - 4
Fresh Parsley - 15g
Cucumber - 400g
Tomatoes - 4
Pitted Kalamata Olives - 100g
Danish-style Feta - 160g
Green Bell Peppers - 2
Red Wine Vinegar - 40ml
Woolies Products in this dish
