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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Classic Blue Cheese Sauce & Ostrich?
The preparation time for Classic Blue Cheese Sauce & Ostrich with roasted beetroot & fresh parsley is between 10 and 25 minutes.
What is the total time required to make Classic Blue Cheese Sauce & Ostrich with roasted beetroot & fresh parsley?
The total time required to make Classic Blue Cheese Sauce & Ostrich with roasted beetroot & fresh parsley is between 40 and 55 minutes.
How many servings does Classic Blue Cheese Sauce & Ostrich provide?
4 servings
What are the main ingredients in Classic Blue Cheese Sauce & Ostrich?
Beetroot, Blue Cheese, Free-range Ostrich Steak, Fresh Cream, Fresh Parsley, Green Leaves, NOMU Roast Rub, Ostrich, Tomato, Tomatoes, Walnuts
What is the nutritional information of Classic Blue Cheese Sauce & Ostrich?
Calories: 666, Carbs: 22 grams, Fat: grams, Protein: 45.9 grams, Sugar: 7.9 grams, Salt: 1034 grams
How do I prepare Classic Blue Cheese Sauce & Ostrich?
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. LOADED BEET: When the beetroot is done, place in a bowl. Add the diced tomato, the rinsed green leaves, and seasoning. Mix until combined. 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. 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! 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).
What should be prepared from my kitchen to make Classic Blue Cheese Sauce & Ostrich?
Beetroot, Blue Cheese, Free-range Ostrich Steak, Fresh Cream, Fresh Parsley, Green Leaves, NOMU Roast Rub, Ostrich, Tomato, Tomatoes, Walnuts
How many calories does Classic Blue Cheese Sauce & Ostrich have?
666 calories
How much fat content does Classic Blue Cheese Sauce & Ostrich have?
grams
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