This recipe will be nothing but a smooth ride – from the browned ostrich basted in butter, the oven roasted medley of beetroot & carrots, the nutty salad, to the horseradish sauce that is drizzled over for a final flavour flair.
Ostrich Fillet & Horseradish Sauce
Ostrich Fillet & Horseradish Sauce
with roasted beetroot & carrots
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Carrot
- Free-range Ostrich Fillet
- Green Leaves
- Horseradish Sauce
- Ostrich
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
VAMPED UP VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED OSTRICH
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIMPLE & SIMPLY DELICIOUS
Plate up the ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the beetroot. Finish with a scattering of the remaining toasted nuts.
Beetroot - 200g
Carrot - 120g
Almonds - 10g
Green Leaves - 20g
White Wine Vinegar - 30ml
Free-range Ostrich Fillet - 150g
Horseradish Sauce - 40ml
VAMPED UP VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED OSTRICH
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIMPLE & SIMPLY DELICIOUS
Plate up the ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the beetroot. Finish with a scattering of the remaining toasted nuts.
Beetroot - 400g
Carrot - 240g
Almonds - 20g
Green Leaves - 40g
White Wine Vinegar - 60ml
Free-range Ostrich Fillet - 300g
Horseradish Sauce - 80ml
VAMPED UP VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED OSTRICH
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIMPLE & SIMPLY DELICIOUS
Plate up the ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the beetroot. Finish with a scattering of the remaining toasted nuts.
Beetroot - 600g
Carrot - 360g
Almonds - 30g
Green Leaves - 60g
White Wine Vinegar - 90ml
Free-range Ostrich Fillet - 450g
Horseradish Sauce - 125ml
VAMPED UP VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED OSTRICH
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIMPLE & SIMPLY DELICIOUS
Plate up the ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the beetroot. Finish with a scattering of the remaining toasted nuts.
Beetroot - 800g
Carrot - 480g
Almonds - 40g
Green Leaves - 80g
White Wine Vinegar - 125ml
Free-range Ostrich Fillet - 600g
Horseradish Sauce - 160ml
Woolies Products in this dish
