eCook Meal
Effortless Ostrich Fillet
with sweet potato wedges & a fragrant red wine sauce
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.09
for 4 servings · R40.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Ostrich Fillet needs 4Ostrich Sliced Biltong 35 g R36.99 · whole pack (size can't be divided)R36.99
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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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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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
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:
- Corn Flour
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Leaves, Leek, NOMU Roast Rub, Ostrich, 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?
FRESHNESS IS THE BUSINESS!: Toss the rinsed green leaves and toasted sunflower seeds together with a drizzle of oil and some seasoning. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Effortless Ostrich Fillet?
Beef, Beef Stock, Corn Flour, Garlic, Green Leaves, Leek, NOMU Roast Rub, Ostrich, 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