Savour the unique flavour of ostrich steak in a rich café au lait sauce. Paired with creamy potato mash and a fresh salad for a decadent and satisfying meal.
Café Au Lait Sauce & Ostrich
Café Au Lait Sauce & Ostrich
with creamy mash & a radish salad
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Stock
- Button Mushrooms
- Creme Fraiche
- Free-range Ostrich Steak
- Fresh Thyme
- Ground Coffee Sachet
- Ground Coffee Sachets
- Hazelnuts
- Ostrich
- Potato
- Radish
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
MAKE THE MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 100ml of boiling water, the stock, and ½ the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
Ostrich
Return the pan to 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 rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
MAKE THE MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 150ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
Ostrich
Return the pan to 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 rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
MAKE THE MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 200ml of boiling water, the stock, and ¾ of the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
Ostrich
Return the pan to 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 rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
MAKE THE MASH
Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 250ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
Ostrich
Return the pan to 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 rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Café Au Lait Sauce & Ostrich?
The preparation time for Café Au Lait Sauce & Ostrich with creamy mash & a radish salad is between 25 and 40 minutes.
What is the total time required to make Café Au Lait Sauce & Ostrich with creamy mash & a radish salad?
The total time required to make Café Au Lait Sauce & Ostrich with creamy mash & a radish salad is between 30 and 45 minutes.
How many servings does Café Au Lait Sauce & Ostrich provide?
4 servings
What are the main ingredients in Café Au Lait Sauce & Ostrich?
Beef, Beef Stock, Button Mushrooms, Creme Fraiche, Free-range Ostrich Steak, Fresh Thyme, Ground Coffee Sachet, Ground Coffee Sachets, Hazelnuts, Ostrich, Potato, Radish, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Café Au Lait Sauce & Ostrich?
Calories: 603, Carbs: 46 grams, Fat: grams, Protein: 45 grams, Sugar: 9.1 grams, Salt: 171 grams
How do I prepare Café Au Lait Sauce & Ostrich?
MAKE THE MASH: Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. HAZELNUTS: Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. SALAD: In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced radish. MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season. CAFÉ AU LAIT SAUCE: Place a saucepan over medium heat with 150ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover. DIVE IN!: Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef! OSTRICH: Return the pan to 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 rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Café Au Lait Sauce & Ostrich?
Beef, Beef Stock, Button Mushrooms, Creme Fraiche, Free-range Ostrich Steak, Fresh Thyme, Ground Coffee Sachet, Ground Coffee Sachets, Hazelnuts, Ostrich, Potato, Radish, Red Wine Vinegar, Salad Leaves
How many calories does Café Au Lait Sauce & Ostrich have?
603 calories
How much fat content does Café Au Lait Sauce & Ostrich have?
grams
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