eCook Meal
Creamy Peppercorn Ostrich
with sweet potato wedges & pea salad
There’s nothing quite like a sizzling, flavoursome steak with a crème fraîche and cracked black pepper sauce to get you feeling invigorated. This timeless classic is served with roasted sweet potato wedges and a leafy pea salad, all topped with popping pumpkin seeds.
Serving guide
Choose your portion size.
ROASTY 'TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed Rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 1 tbsp of olive oil in a bowl. Mix in 1 tsp of a sweetener of choice until mostly dissolved. Dilute the stock with 60ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 2-3 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!
ROASTY ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed Rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 2 tbsps of olive oil in a bowl. Mix in 2 tsps of a sweetener of choice until mostly dissolved. Dilute the stock with 80ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!
ROASTY ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed Rosemary on a roasting tray. Coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 3 tbsps of olive oil in a bowl. Mix in 3 tsps of a sweetener of choice until mostly dissolved. Dilute the stock with 100ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 4-5 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!
ROASTY ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed Rosemary on a roasting tray. Coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 4 tbsps of olive oil in a bowl. Mix in 4 tbsp of a sweetener of choice until mostly dissolved. Dilute the stock with 120ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 5-6 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.99
for 4 servings · R68.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Black Pepper needs 20 mlLight Meat Shredded Tuna in Black Pepper and Lime Dressing 85 g R26.99 · whole pack (size can't be divided)R26.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Pumpkin Seeds needs 60 gPumpkin Seeds 250 g 250 g at R89.99 · 24% of packR21.60
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Willow Creek Cabernet Sauvignon Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Peppercorn Ostrich?
The preparation time for Creamy Peppercorn Ostrich with sweet potato wedges & pea salad is between 10 and 25 minutes.
What is the total time required to make Creamy Peppercorn Ostrich with sweet potato wedges & pea salad?
The total time required to make Creamy Peppercorn Ostrich with sweet potato wedges & pea salad is between 35 and 50 minutes.
How many servings does Creamy Peppercorn Ostrich provide?
4 servings
What are the main ingredients in Creamy Peppercorn Ostrich?
Beef, Beef Stock, Black Pepper, Creme Fraiche, Garlic, Ostrich, Ostrich Steak, Pea, Pumpkin Seeds, Rosemary, Salad Leaves, Sweet Potato, Willow Creek Cabernet Sauvignon Vinegar
What is the nutritional information of Creamy Peppercorn Ostrich?
Calories: 701, Carbs: 57 grams, Fat: grams, Protein: 44.9 grams, Sugar: 22.8 grams, Salt: 996 grams
How do I prepare Creamy Peppercorn Ostrich?
ET VOILÀ!: Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics! POPPIN’ SEEDS!: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. ROASTY ‘TATOES: Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. SAUCE & SALAD: Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste. JUICY STEAK: When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices. PREP STEP: Boil the kettle. Place the cab sauv vinegar and 2 tbsps of olive oil in a bowl. Mix in 2 tsps of a sweetener of choice until mostly dissolved. Dilute the stock with 80ml of boiling water. Set the dressing and stock aside.
What should be prepared from my kitchen to make Creamy Peppercorn Ostrich?
Beef, Beef Stock, Black Pepper, Creme Fraiche, Garlic, Ostrich, Ostrich Steak, Pea, Pumpkin Seeds, Rosemary, Salad Leaves, Sweet Potato, Willow Creek Cabernet Sauvignon Vinegar
How many calories does Creamy Peppercorn Ostrich have?
701 calories
How much fat content does Creamy Peppercorn Ostrich have?
grams