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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Effortless Ostrich Fillet?
The preparation time for Effortless Ostrich Fillet with sweet potato wedges & a fragrant red wine sauce is between 20 and 30 minutes.
What is the total time required to make Effortless Ostrich Fillet with sweet potato wedges & a fragrant red wine sauce?
The total time required to make Effortless Ostrich Fillet with sweet potato wedges & a fragrant red wine sauce is between 40 and 55 minutes.
How many servings does Effortless Ostrich Fillet provide?
4 servings
What are the main ingredients in Effortless Ostrich Fillet?
Beef, Beef Stock, Corn Flour, Garlic Clove, Green Leaves, Leeks, NOMU Roast Rub, Ostrich, Ostrich Fillet, Red Wine, Sunflower Seeds, Sweet Potato
What is the nutritional information of Effortless Ostrich Fillet?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Effortless Ostrich Fillet?
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. 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. 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. 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!
What should be prepared from my kitchen to make Effortless Ostrich Fillet?
Beef, Beef Stock, Corn Flour, Garlic Clove, Green Leaves, Leeks, NOMU Roast Rub, Ostrich, Ostrich Fillet, Red Wine, Sunflower Seeds, Sweet Potato
How many calories does Effortless Ostrich Fillet have?
calories
How much fat content does Effortless Ostrich Fillet have?
grams
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