Sizzling ostrich steak is served alongside roasted beetroot chunks with tomatoes and green leaves – zingy and vibrant! It is sided with a classic, creamy blue cheese sauce, elevating this already delish dish to the next level. Sprinklings of fresh parsley and chopped walnuts finish off this winner of a dinner!
Classic Blue Cheese Sauce & Ostrich
Classic Blue Cheese Sauce & Ostrich
with roasted beetroot & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Blue Cheese
- Free-range Ostrich Steak
- Fresh Cream
- Fresh Parsley
- Green Leaves
- NOMU Roast Rub
- Ostrich
- Tomato
- Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomato, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the ostrich slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot - 200g
Free-range Ostrich Steak - 160g
NOMU Roast Rub - 10ml
Tomato - 1
Green Leaves - 20g
Fresh Cream - 65ml
Blue Cheese - 20g
Fresh Parsley - 3g
Walnuts - 10g
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomato, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 2-3 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the ostrich slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot - 400g
Free-range Ostrich Steak - 320g
NOMU Roast Rub - 20ml
Tomato - 1
Green Leaves - 40g
Fresh Cream - 125ml
Blue Cheese - 40g
Fresh Parsley - 5g
Walnuts - 20g
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomatoes, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 3-4 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the ostrich slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot - 600g
Free-range Ostrich Steak - 480g
NOMU Roast Rub - 30ml
Tomatoes - 2
Green Leaves - 60g
Fresh Cream - 170ml
Blue Cheese - 60g
Fresh Parsley - 8g
Walnuts - 30g
ROAST BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SIZZLING PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BEET
When the beetroot is done, place in a bowl. Add the diced tomatoes, the rinsed green leaves, and seasoning. Mix until combined.
BLUE CHEESE SAUCE
Return the pan to medium-low heat. Add the cream and simmer until slightly reduced, 3-4 minutes. Add the blue cheese and stir until the cheese has melted, 1-3 minutes. Season.
DINNER IS SERVED
Plate up the loaded roasted beetroot. Side with the ostrich slices and pour over the dreamy blue cheese sauce. Sprinkle over the picked parsley and garnish with the chopped walnuts. Well done, Chef!
Beetroot - 800g
Free-range Ostrich Steak - 640g
NOMU Roast Rub - 40ml
Tomatoes - 2
Green Leaves - 80g
Fresh Cream - 250ml
Blue Cheese - 80g
Fresh Parsley - 10g
Walnuts - 40g
Woolies Products in this dish
