What are the main ingredients in Rosemary & Lemon Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Rosemary & Lemon Ostrich Fillet?

Calories: 358, Carbs: 44 grams, Fat: grams, Protein: 39.6 grams, Sugar: 20.5 grams, Salt: 100 grams

How do I prepare Rosemary & Lemon Ostrich Fillet?

PLATE UP PERFECTION: Plate up the roasted veggies. Serve with the sliced ostrich on the side and any remaining lemon wedges. Enjoy, Chef! OSTRICH O’CLOCK: 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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.

What should be prepared from my kitchen to make Rosemary & Lemon Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Rosemary & Lemon Ostrich Fillet

An oven-roasted vegetable medley of roasted cabbage, green beans, & bell peppers is a colourful complement to rosemary-infused, butter-basted ostrich steak. Decorate the plate with a lemon wedge and get ready for some compliments, Chef!

Rosemary & Lemon Ostrich Fillet

with roasted cabbage & green beans

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Cabbage
Free-range Ostrich Fillet
Fresh Rosemary
Green Beans
Lemon
Lemons
Ostrich

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of Rosemary & Lemon Ostrich Fillet

Serves 1

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
OSTRICH O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced ostrich on the side and any remaining lemon wedges. Enjoy, Chef!

Cabbage - 100g
Green Beans - 100g
Bell Pepper - 1
Free-range Ostrich Fillet - 150g
Fresh Rosemary - 3g
Lemon - 1

Download the Recipe

Serves 2

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
OSTRICH O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced ostrich on the side and any remaining lemon wedges. Enjoy, Chef!

Cabbage - 200g
Green Beans - 200g
Bell Pepper - 1
Free-range Ostrich Fillet - 300g
Fresh Rosemary - 5g
Lemon - 1

Download the Recipe

Serves 3

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
OSTRICH O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced ostrich on the side and any remaining lemon wedges. Enjoy, Chef!

Cabbage - 300g
Green Beans - 300g
Bell Peppers - 2
Free-range Ostrich Fillet - 450g
Fresh Rosemary - 8g
Lemons - 2

Download the Recipe

Serves 4

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
OSTRICH O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced ostrich on the side and any remaining lemon wedges. Enjoy, Chef!