Tuck into this lean ostrich fillet, dripping with hemp seed and coriander pesto. With sides of tomatoey bean chilli, swirled with Cajun spice and corn, oven-caramelised butternut, and a salad of green leaves, piquanté peppers, and almond flakes.
Tex-Mex Ostrich Fillet
Tex-Mex Ostrich Fillet
with cannellini bean chilli, roast butternut & pesto
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Butternut
- Cannellini Beans
- Cooked Chopped Tomato
- Corn
- Flaked Almonds
- Free-range Ostrich Fillet
- Green Leaves
- NOMU Cajun Rub
- Ostrich
- Piquanté Peppers
- The Real Food Factory Hemp Seed & Coriander Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds 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 to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 30ml of water, and the drained cannellini beans. Bring to a simmer and cook for 5-6 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds 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 to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds 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 to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 100ml of water, and the drained cannellini beans. Bring to a simmer and cook for 7-8 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
Frequently Asked Questions
What is the preparation time for Tex-Mex Ostrich Fillet?
The preparation time for Tex-Mex Ostrich Fillet with cannellini bean chilli, roast butternut & pesto is between 25 and 35 minutes.
What is the total time required to make Tex-Mex Ostrich Fillet with cannellini bean chilli, roast butternut & pesto?
The total time required to make Tex-Mex Ostrich Fillet with cannellini bean chilli, roast butternut & pesto is between 35 and 45 minutes.
How many servings does Tex-Mex Ostrich Fillet provide?
4 servings
What are the main ingredients in Tex-Mex Ostrich Fillet?
Butternut, Cannellini Beans, Cooked Chopped Tomato, Corn, Flaked Almonds, Free-range Ostrich Fillet, Green Leaves, NOMU Cajun Rub, Ostrich, Piquanté Peppers, The Real Food Factory Hemp Seed & Coriander Pesto
What is the nutritional information of Tex-Mex Ostrich Fillet?
Calories: 674, Carbs: 69 grams, Fat: grams, Protein: 48.7 grams, Sugar: 20 grams, Salt: 1492 grams
How do I prepare Tex-Mex Ostrich Fillet?
ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark. TEX-MEX BEAN CHILLI: Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving. SEAR THE FILLET: Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. CRUNCHY ALMONDS: Place the flaked almonds 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 to cool. GRUB’S UP!: Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in! RAINBOW SALAD & PESTO DRIZZLE: Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
What should be prepared from my kitchen to make Tex-Mex Ostrich Fillet?
Butternut, Cannellini Beans, Cooked Chopped Tomato, Corn, Flaked Almonds, Free-range Ostrich Fillet, Green Leaves, NOMU Cajun Rub, Ostrich, Piquanté Peppers, The Real Food Factory Hemp Seed & Coriander Pesto
How many calories does Tex-Mex Ostrich Fillet have?
674 calories
How much fat content does Tex-Mex Ostrich Fillet have?
grams
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