eCook Meal
Butter Bean Purée & Ostrich Steak
with roasted beetroot & caramelised onion
A smear of rich butter bean purée starts this dish off on a restaurant-quality note, which is continued with balsamic vinegar caramelised onions, earthy oven roasted beetroot, and a juicy ostrich steak. Sided with a toasted sunflower seed & radish salad.
Serving guide
Choose your portion size.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Place the kale in a bowl and massage with a drizzle of oil and season. Massage with your hands until softened.
SUNNY SEEDS
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.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the beans and 50ml [100ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season, cover and set aside. When the Beetroot has 10 minutes to go, give the tray a shift, scatter over the dressed kale, and return to the oven.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the crispy Kale, the Radish, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted Beetroot. Side with the ostrich slices and the radish salad. Scatter over the toasted sunflower seeds and garnish with the parsley.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Place the kale in a bowl and massage with a drizzle of oil and season. Massage with your hands until softened.
SUNNY SEEDS
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.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the beans and 50ml [100ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season, cover and set aside. When the Beetroot has 10 minutes to go, give the tray a shift, scatter over the dressed kale, and return to the oven.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the crispy Kale, the Radish, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted Beetroot. Side with the ostrich slices and the radish salad. Scatter over the toasted sunflower seeds and garnish with the parsley.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the kale in a bowl and massage with a drizzle of oil and season. Massage with your hands until softened.
SUNNY SEEDS
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.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the Onion until caramelised, 10-12 minutes (shifting occasionally). In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the beans and 150ml [200ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season, cover and set aside. When the Beetroot has 10 minutes to go, give the tray a shift, scatter over the dressed kale, and return to the oven.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the crispy Kale, the Radish, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted Beetroot. Side with the ostrich slices and the radish salad. Scatter over the toasted sunflower seeds and garnish with the parsley.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the kale in a bowl and massage with a drizzle of oil and season. Massage with your hands until softened.
SUNNY SEEDS
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.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the Onion until caramelised, 10-12 minutes (shifting occasionally). In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the beans and 150ml [200ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season, cover and set aside. When the Beetroot has 10 minutes to go, give the tray a shift, scatter over the dressed kale, and return to the oven.
BUTTERY Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the crispy Kale, the Radish, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted Beetroot. Side with the ostrich slices and the radish salad. Scatter over the toasted sunflower seeds and garnish with the parsley.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R247.34
for 4 servings · R61.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Sunflower Seeds needs 30 gSunflower Seeds 250 g 250 g at R44.99 · 12% of packR5.40
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
Shopping
Matching Woolies ingredients.
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Frequently Asked Questions
What is the preparation time for Butter Bean Purée & Ostrich Steak?
The preparation time for Butter Bean Purée & Ostrich Steak with roasted beetroot & caramelised onion is between 25 and 40 minutes.
What is the total time required to make Butter Bean Purée & Ostrich Steak with roasted beetroot & caramelised onion?
The total time required to make Butter Bean Purée & Ostrich Steak with roasted beetroot & caramelised onion is between 40 and 55 minutes.
How many servings does Butter Bean Purée & Ostrich Steak provide?
4 servings
What are the main ingredients in Butter Bean Purée & Ostrich Steak?
Balsamic Vinegar, Beetroot, Butter Beans, Kale, Onion, Ostrich, Ostrich Steak, Parsley, Radish, Sunflower Seeds
What is the nutritional information of Butter Bean Purée & Ostrich Steak?
Calories: 469, Carbs: 43 grams, Fat: grams, Protein: 47 grams, Sugar: 10 grams, Salt: 731.9 grams
How do I prepare Butter Bean Purée & Ostrich Steak?
BEGIN WITH BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Place the kale in a bowl and massage with a drizzle of oil and season. Massage with your hands until softened. BALSAMIC ONIONS: Return the pan to medium heat with a drizzle of oil. Fry the onion until caramelised, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover. BLEND THE BEANS: Place a pot over medium-high heat with the beans and 50ml [100ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season, cover and set aside. When the beetroot has 10 minutes to go, give the tray a shift, scatter over the dressed kale, and return to the oven. SUNNY SEEDS: 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. BUTTERY OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. BEAN THERE, DONE THAT: Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich slices and the radish salad. Scatter over the toasted sunflower seeds and garnish with the parsley. FOR THE FRESHNESS: In a salad bowl, toss together the crispy kale, the radish, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Butter Bean Purée & Ostrich Steak?
Balsamic Vinegar, Beetroot, Butter Beans, Kale, Onion, Ostrich, Ostrich Steak, Parsley, Radish, Sunflower Seeds
How many calories does Butter Bean Purée & Ostrich Steak have?
469 calories
How much fat content does Butter Bean Purée & Ostrich Steak have?
grams