eCook Meal
Coffee-Rubbed Ostrich Fillet
with crispy baby potatoes, That Mayo garlic mayo & a zingy slaw
Light up your week with this famous flavour explosion: steak and coffee! Here, a lean ostrich fillet is basted with butter, smothered in coffee rub, and completed by crunchy baby potatoes, creamy coleslaw, and crispy onions.
Serving guide
Choose your portion size.
CRISPY AS CAN BE
Preheat the oven to 200°C. Rinse and halve the baby potatoes, and place on a roasting tray with the onion wedges. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced Chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the Corn and fry for 3-4 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed Rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the Ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 3-4 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced Ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!
CRISPY AS CAN BE
Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced Chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the Corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed Rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the Ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced Ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!
CRISPY AS CAN BE
Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced Chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE Corn
Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the Corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed Rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the Ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced Ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!
CRISPY AS CAN BE
Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced Chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE Corn
Place a large pan over a high heat with a drizzle of oil. When hot, drain any liquid from the Corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed Rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the Ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 5-7 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced Ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R250.45
for 4 servings · R62.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Wild Rocket needs 80 gBaby Butter Lettuce, Rocket & Basil 100 g 100 g at R27.99 · 80% of packR22.39
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Crispy Onions needs 80 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
Not in the Woolies basket — source these elsewhere:
- NOMU Coffee Rub
- Coleslaw Sauce
- Shredded Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coffee-Rubbed Ostrich Fillet?
The preparation time for Coffee-Rubbed Ostrich Fillet with crispy baby potatoes, That Mayo garlic mayo & a zingy slaw is between 25 and 40 minutes.
What is the total time required to make Coffee-Rubbed Ostrich Fillet with crispy baby potatoes, That Mayo garlic mayo & a zingy slaw?
The total time required to make Coffee-Rubbed Ostrich Fillet with crispy baby potatoes, That Mayo garlic mayo & a zingy slaw is between 50 and 60 minutes.
How many servings does Coffee-Rubbed Ostrich Fillet provide?
4 servings
What are the main ingredients in Coffee-Rubbed Ostrich Fillet?
Baby Potato, Chilli, Coleslaw Sauce, Corn, Crispy Onions, Fresh Coriander, Lime, NOMU Coffee Rub, Ostrich, Red Onion, Rocket, Shredded Cabbage & Julienne Carrot
What is the nutritional information of Coffee-Rubbed Ostrich Fillet?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Coffee-Rubbed Ostrich Fillet?
SASSY SLAW: Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving. CRISPY AS CAN BE: Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. COFFEE-RUBBED FILLET: Pat the ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing. CHAR THE CORN: Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed rocket with a drizzle of olive oil, season, and set aside for serving. IT’S THE FINISH LINE!: Plate up some roast baby potatoes and onion, top with the sliced ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!
What should be prepared from my kitchen to make Coffee-Rubbed Ostrich Fillet?
Baby Potato, Chilli, Coleslaw Sauce, Corn, Crispy Onions, Fresh Coriander, Lime, NOMU Coffee Rub, Ostrich, Red Onion, Rocket, Shredded Cabbage & Julienne Carrot
How many calories does Coffee-Rubbed Ostrich Fillet have?
calories
How much fat content does Coffee-Rubbed Ostrich Fillet have?
grams