Creamy Pepper Sauce & Ostrich Rump

Life’s too short to make pepper sauce from powder in a packet, Chef! Learn how to make a homemade pepper sauce, which you will pour over butter-basted ostrich steak slices, infused with garlic & fresh thyme. Sided with Greek salt-spiced roast potatoes & dressed greens.

Creamy Pepper Sauce & Ostrich Rump

with roasted baby potatoes

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Baby Potatoes
  • Fresh Thyme
  • Garlic Clove
  • Garlic Cloves
  • Greek Salt
  • Green Leaves
  • Low Fat UHT Milk
  • Ostrich
  • Ostrich Steak
  • Pepper & Flour

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Creamy Pepper Sauce & Ostrich Rump
  1. ROAST

    Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

  2. STEAK

    When the roast has 15-20 minutes to go, place a pan over 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, the grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  3. BLACK PEPPER SAUCE

    Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.

  4. FRESH LEAVES

    Dress the rinsed leaves with a drizzle of olive oil and season.

  5. TIME TO EAT

    Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!

  • Baby Potatoes - 200g

  • Greek Salt - 5ml

  • Ostrich Steak - 160g

  • Garlic Clove - 1

  • Fresh Thyme - 3g

  • Pepper & Flour - 10ml

  • Low Fat UHT Milk - 50ml

  • Green Leaves - 20g

  1. ROAST

    Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

  2. STEAK

    When the roast has 15-20 minutes to go, place a pan over 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, the grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  3. BLACK PEPPER SAUCE

    Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.

  4. FRESH LEAVES

    Dress the rinsed leaves with a drizzle of olive oil and season.

  5. TIME TO EAT

    Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!

  • Baby Potatoes - 400g

  • Greek Salt - 10ml

  • Ostrich Steak - 320g

  • Garlic Clove - 1

  • Fresh Thyme - 5g

  • Pepper & Flour - 20ml

  • Low Fat UHT Milk - 100ml

  • Green Leaves - 40g

  1. ROAST

    Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. STEAK

    When the roast has 15-20 minutes to go, place a pan over 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, the grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  3. BLACK PEPPER SAUCE

    Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.

  4. FRESH LEAVES

    Dress the rinsed leaves with a drizzle of olive oil and season.

  5. TIME TO EAT

    Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!

  • Baby Potatoes - 600g

  • Greek Salt - 15ml

  • Ostrich Steak - 480g

  • Garlic Cloves - 2

  • Fresh Thyme - 8g

  • Pepper & Flour - 30ml

  • Low Fat UHT Milk - 150ml

  • Green Leaves - 60g

  1. ROAST

    Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. STEAK

    When the roast has 15-20 minutes to go, place a pan over 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, the grated garlic, and the rinsed thyme sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  3. BLACK PEPPER SAUCE

    Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. Add the pepper & flour and fry until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens slightly. Remove from the heat and season to taste. Loosen with a splash of warm water if it’s too thick.

  4. FRESH LEAVES

    Dress the rinsed leaves with a drizzle of olive oil and season.

  5. TIME TO EAT

    Plate up the roasted potatoes, side with the ostrich slices, drizzle over the pepper sauce, and serve alongside the fresh leaves. Enjoy, Chef!

  • Baby Potatoes - 800g

  • Greek Salt - 20ml

  • Ostrich Steak - 640g

  • Garlic Cloves - 2

  • Fresh Thyme - 10g

  • Pepper & Flour - 40ml

  • Low Fat UHT Milk - 200ml

  • Green Leaves - 80g

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