Steak night is sorted! A classic combo of red wine sauce, leeks, and garlic envelopes this lean cut of game. With roast sweet potato and a seed-flecked salad, it’s easy, carb-friendly indulgence.
Effortless Ostrich Fillet
Effortless Ostrich Fillet
with sweet potato wedges & a fragrant red wine sauce
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Corn Flour
- Garlic Clove
- Green Leaves
- Leeks
- NOMU Roast Rub
- Ostrich
- Ostrich Fillet
- Red Wine
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
WEDGES TO WOW YOU
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Roast Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SEEDS, LEEKS & SAUCE PREP
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 125ml of boiling water. Make a corn flour slurry by combining the corn flour with ½ tsp of water.
RED, RED WIIIIINE… SAUCE!
Return the pan to a medium heat with a drizzle of oil. When hot, fry the leeks for 4-5 minutes until soft, shifting regularly. Add the grated garlic and sauté for a minute until fragrant. Stir in the red wine and cook off the alcohol for 1-2 minutes until the sauce has reduced slightly. Whisk in the diluted stock and the corn flour slurry until well combined. Simmer for 5-6 minutes until thickened, stirring regularly. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat, cover with the lid, and set aside to keep warm.
JUICY OSTRICH STEAK
Place a second pan over a medium heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FRESHNESS IS THE BUSINESS!
Toss the rinsed green leaves and toasted sunflower seeds together with a drizzle of oil and some seasoning.
STEAKHOUSE DINNER AT ITS FINEST
Plate up the roast sweet potato wedges alongside the juicy ostrich steak slices. Pour the delectable red wine sauce over the ostrich and serve the crunchy salad on the side. Beautiful, Chef!
Sweet Potato - 250g
NOMU Roast Rub - 5ml
Sunflower Seeds - 10g
Leeks - 100g
Beef Stock - 5ml
Corn Flour - 5ml
Garlic Clove - 1
Red Wine - 50ml
Ostrich Fillet - 1
Green Leaves - 20g
WEDGES TO WOW YOU
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Roast Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SEEDS, LEEKS & SAUCE PREP
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 250ml of boiling water. Make a corn flour slurry by combining the corn flour with 1 tsp of water.
RED, RED WIIIIINE… SAUCE!
Return the pan to a medium heat with a drizzle of oil. When hot, fry the leeks for 5-7 minutes until soft, shifting regularly. Add the grated garlic and sauté for a minute until fragrant. Stir in the red wine and cook off the alcohol for 1-2 minutes until the sauce has reduced slightly. Whisk in the diluted stock and the corn flour slurry until well combined. Simmer for 8-10 minutes until thickened, stirring regularly. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat, cover with the lid, and set aside to keep warm.
JUICY OSTRICH STEAKS
Place a second pan over a medium heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FRESHNESS IS THE BUSINESS!
Toss the rinsed green leaves and toasted sunflower seeds together with a drizzle of oil and some seasoning.
STEAKHOUSE DINNER AT ITS FINEST
Plate up the roast sweet potato wedges alongside the juicy ostrich steak slices. Pour the delectable red wine sauce over the ostrich and serve the crunchy salad on the side. Beautiful, Chef!
Sweet Potato - 500g
NOMU Roast Rub - 10ml
Sunflower Seeds - 20g
Leeks - 200g
Beef Stock - 10ml
Corn Flour - 7.5ml
Garlic Clove - 2
Red Wine - 100ml
Ostrich Fillet - 2
Green Leaves - 40g
WEDGES TO WOW YOU
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Roast Rub, and seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SEEDS, LEEKS & SAUCE PREP
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 250ml of boiling water. Make a corn flour slurry by combining the corn flour with 1 tsp of water.
RED, RED WIIIIINE… SAUCE!
Return the pan to a medium heat with a drizzle of oil. When hot, fry the leeks for 5-7 minutes until soft, shifting regularly. Add the grated garlic and sauté for a minute until fragrant. Stir in the red wine and cook off the alcohol for 1-2 minutes until the sauce has reduced slightly. Whisk in the diluted stock and the corn flour slurry until well combined. Simmer for 8-10 minutes until thickened, stirring regularly. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat, cover with the lid, and set aside to keep warm.
JUICY OSTRICH STEAKS
Place a second pan over a medium heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FRESHNESS IS THE BUSINESS!
Toss the rinsed green leaves and toasted sunflower seeds together with a drizzle of oil and some seasoning.
STEAKHOUSE DINNER AT ITS FINEST
Plate up the roast sweet potato wedges alongside the juicy ostrich steak slices. Pour the delectable red wine sauce over the ostrich and serve the crunchy salad on the side. Beautiful, Chef!
Sweet Potato - 500g
NOMU Roast Rub - 10ml
Sunflower Seeds - 20g
Leeks - 200g
Beef Stock - 10ml
Corn Flour - 7.5ml
Garlic Clove - 2
Red Wine - 100ml
Ostrich Fillet - 2
Green Leaves - 40g
WEDGES TO WOW YOU
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Roast Rub, and seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SEEDS, LEEKS & SAUCE PREP
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 500ml of boiling water. Make a corn flour slurry by combining the corn flour with 2 tsp of water.
RED, RED WIIIIINE… SAUCE!
Return the pan to a medium heat with a drizzle of oil. When hot, fry the leeks for 7-10 minutes until soft, shifting regularly. Add the grated garlic and sauté for a minute until fragrant. Stir in the red wine and cook off the alcohol for 2-3 minutes until the sauce has reduced slightly. Whisk in the diluted stock and the corn flour slurry until well combined. Simmer for 10-15 minutes until thickened, stirring regularly. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat, cover with the lid, and set aside to keep warm.
JUICY OSTRICH STEAKS
Place a second large pan over a medium heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FRESHNESS IS THE BUSINESS!
Toss the rinsed green leaves and toasted sunflower seeds together with a drizzle of oil and some seasoning.
STEAKHOUSE DINNER AT ITS FINEST
Plate up the roast sweet potato wedges alongside the juicy ostrich steak slices. Pour the delectable red wine sauce over the ostrich and serve the crunchy salad on the side. Beautiful, Chef!
Sweet Potato - 1kg
NOMU Roast Rub - 20ml
Sunflower Seeds - 40g
Leeks - 400g
Beef Stock - 20ml
Corn Flour - 10ml
Garlic Clove - 4
Red Wine - 200ml
Ostrich Fillet - 4
Green Leaves - 80g
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