The queen of lean gets a new look! Juicy ostrich steak is basted with a NOMU Coffee Rub and accessorised with golden mushrooms. Served with a cannellini bean salad. Talk about a class act!
Succulent Ostrich Fillet
Succulent Ostrich Fillet
with mushroom & bean salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Button Mushrooms
- Cannellini Beans
- Free-range Ostrich Fillet
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- NOMU Coffee Rub
- Ostrich
- Pesto Princess Coriander & Chilli Pesto
- Red Onion
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
NOT MUSHROOM FOR IMPROVEMENT
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and the sliced onion. Fry for 4-5 minutes until soft and browned, shifting occasionally. In the final minute, add the grated garlic and ½ the rinsed thyme. Season, remove from the pan, and cover to keep warm.
SUCCULENT FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich fillet dry with paper towel. When the pan is hot, fry the fillet for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter or a drizzle of oil and the rub to baste the fillet. Remove from the pan and set aside to rest for at least 5 minutes. Slice and lightly season.
DRESS HER UP
While the fillet is resting, pick the remaining thyme. Drain and rinse the beans. Rinse the salad leaves. Roughly dice the tomato. In a salad bowl, combine the rinsed salad leaves, the drained beans, the diced tomato, a drizzle of oil, and seasoning. Loosen the pesto with 10ml of oil and 10ml of warm water until a drizzling consistency.
THYME TO DINE!
Plate up the browned mushrooms. Side with the bean salad. Serve with the succulent ostrich slices drizzled with the loosened pesto. Garnish with the picked thyme. Stylish, Chef!
Button Mushrooms - 125g
Red Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
Free-range Ostrich Fillet - 150g
NOMU Coffee Rub - 7,5ml
Cannellini Beans - 120g
Tomato - 1
Salad Leaves - 20g
Pesto Princess Coriander & Chilli Pesto - 10ml
NOT MUSHROOM FOR IMPROVEMENT
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and the sliced onion. Fry for 4-5 minutes until soft and browned, shifting occasionally. In the final minute, add the grated garlic and ½ the rinsed thyme. Season, remove from the pan, and cover to keep warm.
SUCCULENT FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich fillets dry with paper towel. When the pan is hot, fry the fillets for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter or a drizzle of oil and the rub to baste the fillets. Remove from the pan and set aside to rest for at least 5 minutes. Slice and lightly season.
DRESS HER UP
While the fillet is resting, pick the remaining thyme. Drain and rinse the beans. Rinse the salad leaves. Roughly dice the tomatoes. In a salad bowl, combine the rinsed salad leaves, the drained beans, the diced tomatoes, a drizzle of oil, and seasoning. Loosen the pesto with 15ml of oil and 15ml of warm water until a drizzling consistency.
THYME TO DINE!
Plate up the browned mushrooms. Side with the bean salad. Serve with the succulent ostrich slices drizzled with the loosened pesto. Garnish with the picked thyme. Stylish, Chef!
Button Mushrooms - 250g
Red Onion - 1
Garlic Clove - 1
Fresh Thyme - 5g
Free-range Ostrich Fillet - 300g
NOMU Coffee Rub - 15ml
Cannellini Beans - 240g
Tomatoes - 2
Salad Leaves - 40g
Pesto Princess Coriander & Chilli Pesto - 20ml
NOT MUSHROOM FOR IMPROVEMENT
Place a large pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and the sliced onion. Fry for 5-6 minutes until soft and browned, shifting occasionally. In the final minute, add the grated garlic and ½ the rinsed thyme. Season, remove from the pan, and cover to keep warm.
SUCCULENT FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich fillets dry with paper towel. When the pan is hot, fry the fillets for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter or a drizzle of oil and the rub to baste the fillets. Remove from the pan and set aside to rest for at least 5 minutes. Slice and lightly season.
DRESS HER UP
While the fillet is resting, pick the remaining thyme. Drain and rinse the beans. Rinse the salad leaves. Roughly dice the tomatoes. In a salad bowl, combine the rinsed salad leaves, the drained beans, the diced tomatoes, a drizzle of oil, and seasoning. Loosen the pesto with 20ml of oil and 20ml of warm water until a drizzling consistency.
THYME TO DINE!
Plate up the browned mushrooms. Side with the bean salad. Serve with the succulent ostrich slices drizzled with the loosened pesto. Garnish with the picked thyme. Stylish, Chef!
Button Mushrooms - 375g
Red Onion - 1
Garlic Cloves - 2
Fresh Thyme - 8g
Free-range Ostrich Fillet - 450g
NOMU Coffee Rub - 22,5ml
Cannellini Beans - 360g
Tomatoes - 3
Salad Leaves - 60g
Pesto Princess Coriander & Chilli Pesto - 30ml
NOT MUSHROOM FOR IMPROVEMENT
Place a large pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the quartered mushrooms and the sliced onion. Fry for 5-6 minutes until soft and browned, shifting occasionally. In the final minute, add the grated garlic and ½ the rinsed thyme. Season, remove from the pan, and cover to keep warm.
SUCCULENT FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich fillets dry with paper towel. When the pan is hot, fry the fillets for 2-3 minutes per side or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter or a drizzle of oil and the rub to baste the fillets. Remove from the pan and set aside to rest for at least 5 minutes. Slice and lightly season.
DRESS HER UP
While the fillet is resting, pick the remaining thyme. Drain and rinse the beans. Rinse the salad leaves. Roughly dice the tomatoes. In a salad bowl, combine the rinsed salad leaves, the drained beans, the diced tomatoes, a drizzle of oil, and seasoning. Loosen the pesto with 30ml of oil and 30ml of warm water until a drizzling consistency.
THYME TO DINE!
Plate up the browned mushrooms. Side with the bean salad. Serve with the succulent ostrich slices drizzled with the loosened pesto. Garnish with the picked thyme. Stylish, Chef!
Button Mushrooms - 500g
Red Onion - 1
Garlic Cloves - 2
Fresh Thyme - 10g
Free-range Ostrich Fillet - 600g
NOMU Coffee Rub - 30ml
Cannellini Beans - 480g
Tomatoes - 4
Salad Leaves - 80g
Pesto Princess Coriander & Chilli Pesto - 40ml
Woolies Products in this dish
