Did you know that “Provençal” refers to a place in Southeastern France called Provence? This fragrant ostrich fillet is seasoned with the herbs typically used in this area! It sits atop a bed of roasted sweet potatoes and onion, and alongside a little Mediterranean flair of tzatziki and mint slaw, a kick of fresh chili, and crunchy leaves. Scatterings of toasted pecans and fresh mint to end off this flavoursome delight.
Ostrich Fillet Provençal
Ostrich Fillet Provençal
with mint-tzatziki slaw & golden sweet potato
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cabbage
- Free-range Ostrich Fillet
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- NOMU Provençal Rub
- Onion
- Onions
- Ostrich
- Pecan Nuts
- Salad Leaves
- Sweet Potato
- Tzatziki
- Willow Creek Cabernet Sauvignon Balsamic Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and Onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
Tzatziki SLAW
Place the shredded Cabbage, the Tzatziki, and ¾ of the chopped mint in a bowl. Pour in 2 tsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steak with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced Ostrich fillet, and drizzle over the pan juices to taste. Side with the Tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and Onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
Tzatziki SLAW
Place the shredded Cabbage, the Tzatziki, and ¾ of the chopped mint in a bowl. Pour in 1 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced Ostrich fillet, and drizzle over the pan juices to taste. Side with the Tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and Onion wedges on a roasting tray. Use two trays if needed. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
Tzatziki SLAW
Place the shredded Cabbage, the Tzatziki, and ¾ of the chopped mint in a bowl. Pour in 2 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced Ostrich fillet, and drizzle over the pan juices to taste. Side with the Tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and Onion wedges on a roasting tray. Use two trays if needed. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
Tzatziki SLAW
Place the shredded Cabbage, the Tzatziki, and ¾ of the chopped mint in a bowl. Pour in 2 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced Ostrich fillet, and drizzle over the pan juices to taste. Side with the Tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
Frequently Asked Questions
What is the preparation time for Ostrich Fillet Provençal?
The preparation time for Ostrich Fillet Provençal with mint-tzatziki slaw & golden sweet potato is between 15 and 30 minutes.
What is the total time required to make Ostrich Fillet Provençal with mint-tzatziki slaw & golden sweet potato?
The total time required to make Ostrich Fillet Provençal with mint-tzatziki slaw & golden sweet potato is between 35 and 50 minutes.
How many servings does Ostrich Fillet Provençal provide?
4 servings
What are the main ingredients in Ostrich Fillet Provençal?
Cabbage, Free-range Ostrich Fillet, Fresh Chilli, Fresh Chillies, Fresh Mint, NOMU Provençal Rub, Onion, Onions, Ostrich, Pecan Nuts, Salad Leaves, Sweet Potato, Tzatziki, Willow Creek Cabernet Sauvignon Balsamic Vinegar
What is the nutritional information of Ostrich Fillet Provençal?
Calories: 611, Carbs: 61 grams, Fat: grams, Protein: 44.9 grams, Sugar: 28.1 grams, Salt: 739 grams
How do I prepare Ostrich Fillet Provençal?
ROASTING TIME!: Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TZATZIKI SLAW: Place the shredded cabbage, the tzatziki, and ¾ of the chopped mint in a bowl. Pour in 1 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving. JUST BEFORE SERVING...: Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat. FRENCH-FLAVOURED FEAST!: Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit! FRY THE FILLET: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. TIME FOR A TOAST!: Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
What should be prepared from my kitchen to make Ostrich Fillet Provençal?
Cabbage, Free-range Ostrich Fillet, Fresh Chilli, Fresh Chillies, Fresh Mint, NOMU Provençal Rub, Onion, Onions, Ostrich, Pecan Nuts, Salad Leaves, Sweet Potato, Tzatziki, Willow Creek Cabernet Sauvignon Balsamic Vinegar
How many calories does Ostrich Fillet Provençal have?
611 calories
How much fat content does Ostrich Fillet Provençal have?
grams
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