Life’s too short to make pepper sauce from powder in a packet, Chef! Learn how to make a homemade pepper sauce, which you will pour over butter-basted ostrich steak slices, infused with garlic & fresh thyme. Sided with Greek salt-spiced roast potatoes & dressed greens.
Creamy Pepper Sauce & Ostrich Rump
Creamy Pepper Sauce & Ostrich Rump
with roasted baby potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Greek Salt
- Green Leaves
- Low Fat UHT Milk
- Ostrich
- Ostrich Steak
- Pepper & Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
STEAK
When the roast has 15-20 minutes to go, 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 grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLACK PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.
FRESH LEAVES
Dress the rinsed leaves with a drizzle of olive oil and season.
TIME TO EAT
Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!
Baby Potatoes - 200g
Greek Salt - 5ml
Ostrich Steak - 160g
Garlic Clove - 1
Fresh Thyme - 3g
Pepper & Flour - 10ml
Low Fat UHT Milk - 50ml
Green Leaves - 20g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
STEAK
When the roast has 15-20 minutes to go, 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 grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLACK PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.
FRESH LEAVES
Dress the rinsed leaves with a drizzle of olive oil and season.
TIME TO EAT
Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!
Baby Potatoes - 400g
Greek Salt - 10ml
Ostrich Steak - 320g
Garlic Clove - 1
Fresh Thyme - 5g
Pepper & Flour - 20ml
Low Fat UHT Milk - 100ml
Green Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
STEAK
When the roast has 15-20 minutes to go, 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 grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLACK PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.
FRESH LEAVES
Dress the rinsed leaves with a drizzle of olive oil and season.
TIME TO EAT
Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!
Baby Potatoes - 600g
Greek Salt - 15ml
Ostrich Steak - 480g
Garlic Cloves - 2
Fresh Thyme - 8g
Pepper & Flour - 30ml
Low Fat UHT Milk - 150ml
Green Leaves - 60g
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
STEAK
When the roast has 15-20 minutes to go, 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 grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLACK PEPPER SAUCE
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.
FRESH LEAVES
Dress the rinsed leaves with a drizzle of olive oil and season.
TIME TO EAT
Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!
Baby Potatoes - 800g
Greek Salt - 20ml
Ostrich Steak - 640g
Garlic Cloves - 2
Fresh Thyme - 10g
Pepper & Flour - 40ml
Low Fat UHT Milk - 200ml
Green Leaves - 80g
Woolies Products in this dish
