No, Chef, it’s not Leon’s nice potatoes – it’s lyonnaise potatoes! That’s a fancy French word to explain a dish made with potatoes & onions. This will be served with a black peppercorn sauce made with the world’s no. 1 cider. Savanna, of course! Joining the flavour party are juicy ostrich slices and a blistered baby tomato side salad.
Savanna’s Ostrich & Pepper Sauce
Savanna’s Ostrich & Pepper Sauce
with Savanna Neat & lyonnaise potatoes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beef Stock
- Crushed Black Peppercorns
- Free-range Ostrich Fillet
- Fresh Cream
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Ostrich
- Potato
- Savannas Neat
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
PERFECT POTATO
Place the sliced potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onion slices are golden and all the potato slices are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
SAVANNA SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the crushed black peppercorns, the Savanna neat, the beef stock, and 50ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 4-5 minutes. Remove from the heat and cover to keep warm.
O-YUM 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.
GREEN & RED SALAD
In a bowl, combine the green leaves, toasted sunflower seeds, and the blistered baby tomatoes with a drizzle of oil and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the Savanna pepper sauce on the side. Perfection, Chef!
Potato - 200g
Sunflower Seeds - 10g
Baby Tomatoes - 80g
Onion - 1
Crushed Black Peppercorns - 2,5ml
Savannas Neat - 20ml
Beef Stock - 5ml
Fresh Cream - 50ml
Free-range Ostrich Fillet - 150g
NOMU Roast Rub - 1
Green Leaves - 20g
PERFECT POTATO
Place the sliced potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onion slices are golden and all the potato slices are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
SAVANNA SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the crushed black peppercorns, the Savanna neat, the beef stock, and 100ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 4-5 minutes. Remove from the heat and cover to keep warm.
O-YUM 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.
GREEN & RED SALAD
In a bowl, combine the green leaves, toasted sunflower seeds, and the blistered baby tomatoes with a drizzle of oil and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the Savanna pepper sauce on the side. Perfection, Chef!
Potato - 400g
Sunflower Seeds - 20g
Baby Tomatoes - 160g
Onion - 1
Crushed Black Peppercorns - 5ml
Savannas Neat - 40ml
Beef Stock - 10ml
Fresh Cream - 100ml
Free-range Ostrich Fillet - 300g
NOMU Roast Rub - 15ml
Green Leaves - 40g
PERFECT POTATO
Place the sliced potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onion slices are golden and all the potato slices are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
SAVANNA SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the crushed black peppercorns, the Savanna neat, the beef stock, and 150ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 5-6 minutes. Remove from the heat and cover to keep warm.
O-YUM 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.
GREEN & RED SALAD
In a bowl, combine the green leaves, toasted sunflower seeds, and the blistered baby tomatoes with a drizzle of oil and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the Savanna pepper sauce on the side. Perfection, Chef!
Potato - 600g
Sunflower Seeds - 30g
Baby Tomatoes - 240g
Onions - 2
Crushed Black Peppercorns - 7,5ml
Savannas Neat - 60ml
Beef Stock - 15ml
Fresh Cream - 150ml
Free-range Ostrich Fillet - 450g
NOMU Roast Rub - 22,5ml
Green Leaves - 80g
PERFECT POTATO
Place the sliced potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onion slices are golden and all the potato slices are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
SAVANNA SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the crushed black peppercorns, the Savanna neat, the beef stock, and 200ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 5-6 minutes. Remove from the heat and cover to keep warm.
O-YUM 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.
GREEN & RED SALAD
In a bowl, combine the green leaves, toasted sunflower seeds, and the blistered baby tomatoes with a drizzle of oil and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the Savanna pepper sauce on the side. Perfection, Chef!
Potato - 800g
Sunflower Seeds - 40g
Baby Tomatoes - 320g
Onions - 2
Crushed Black Peppercorns - 10ml
Savannas Neat - 80ml
Beef Stock - 20ml
Fresh Cream - 200ml
Free-range Ostrich Fillet - 600g
NOMU Roast Rub - 30ml
Green Leaves - 80g
Woolies Products in this dish
