No, Chef, it’s not Leon’s nice potatoes, it’s lyonnaise potatoes! A French classic of golden potatoes layered with sweet, caramelised onions. Thanks to Flight Centre, you don’t just have to taste France on your plate, they can take you there to experience the real deal!
Serving guide
Choose your portion size.
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm.
O-YUM Ostrich
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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GREEN & RED SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the basil, the Cucumber, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm.
O-YUM Ostrich
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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GREEN & RED SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the basil, the Cucumber, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 5-6 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 8-12 minutes. Remove from the heat and cover to keep warm.
O-YUM Ostrich
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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GREEN & RED SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the basil, the Cucumber, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the Onion. Fry for 5-6 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the Cream and simmer until the sauce has thickened slightly, 8-12 minutes. Remove from the heat and cover to keep warm.
O-YUM Ostrich
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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GREEN & RED SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the basil, the Cucumber, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R226.23
for 4 servings · R56.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Fresh Basil needs 40 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 10% of packR7.50
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White Balsamic Vinegar needs 40 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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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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Crushed Black Peppercorns needs 10 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for French Ostrich Au Poivre?
The preparation time for French Ostrich Au Poivre with lyonnaise potatoes is between 25 and 45 minutes.
What is the total time required to make French Ostrich Au Poivre with lyonnaise potatoes?
The total time required to make French Ostrich Au Poivre with lyonnaise potatoes is between 40 and 60 minutes.
How many servings does French Ostrich Au Poivre provide?
4 servings
What are the main ingredients in French Ostrich Au Poivre?
Baby Tomato, Beef, Beef Stock, Cream, Crushed Black Peppercorns, Cucumber, Fresh Basil, NOMU Roast Rub, Onion, Ostrich, Potato, Sunflower Seeds, White Balsamic Vinegar
What is the nutritional information of French Ostrich Au Poivre?
Calories: 678, Carbs: 61 grams, Fat: grams, Protein: 44.2 grams, Sugar: 15.1 grams, Salt: 640 grams
How do I prepare French Ostrich Au Poivre?
PERFECT POTATO: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover. PEPPER SAUCE: Place a pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm. ON THE SUNNY SIDE OF THE SEED: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside. FOOD’S READY!: Plate up the basted fillet and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef! GREEN & RED SALAD: In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the basil, the cucumber, the sunflower seeds, the baby tomatoes and seasoning. LOVELY LYONNAISE: Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm. O-YUM OSTRICH: 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make French Ostrich Au Poivre?
Baby Tomato, Beef, Beef Stock, Cream, Crushed Black Peppercorns, Cucumber, Fresh Basil, NOMU Roast Rub, Onion, Ostrich, Potato, Sunflower Seeds, White Balsamic Vinegar
How many calories does French Ostrich Au Poivre have?
678 calories
How much fat content does French Ostrich Au Poivre have?
grams