There’s nothing quite like a sizzling, flavoursome ostrich steak with a crème fraîche & green peppercorn sauce to end your day on a high note. This timeless classic is served with silky mashed potato and a leafy feta salad, all topped with toasted almonds.
Green Peppercorn Sauce & Ostrich
Green Peppercorn Sauce & Ostrich
with Danish-style feta & a fresh green salad
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Brandy
- Creme Fraiche
- Cucumber
- Danish-style Feta
- Dried Tarragon
- Free-range Ostrich Steak
- Green Leaves
- Green Peppercorns
- NOMU Italian Rub
- Onion
- Ostrich
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 2-3 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste), fry until fragrant. Add the Brandy, and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the crème fraîche and mix to combine. Add boiling water or milk (optional) in 10ml increments until saucy consistency, season.
SEAR THE STEAK
Place a clean 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.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and top with the steak slices. Drizzle over the green peppercorn sauce. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 2-3 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste), fry until fragrant. Add the Brandy, and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the crème fraîche and mix to combine. Add boiling water or milk (optional) in 10ml increments until saucy consistency, season.
SEAR THE STEAK
Place a clean 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.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and top with the steak slices. Drizzle over the green peppercorn sauce. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste), fry until fragrant. Add the Brandy, and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the crème fraîche and mix to combine. Add boiling water or milk (optional) in 10ml increments until saucy consistency, season.
SEAR THE STEAK
Place a clean 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.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and top with the steak slices. Drizzle over the green peppercorn sauce. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste), fry until fragrant. Add the Brandy, and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the crème fraîche and mix to combine. Add boiling water or milk (optional) in 10ml increments until saucy consistency, season.
SEAR THE STEAK
Place a clean 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.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced Cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and top with the steak slices. Drizzle over the green peppercorn sauce. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
Frequently Asked Questions
What is the preparation time for Green Peppercorn Sauce & Ostrich?
The preparation time for Green Peppercorn Sauce & Ostrich with Danish-style feta & a fresh green salad is between 15 and 35 minutes.
What is the total time required to make Green Peppercorn Sauce & Ostrich with Danish-style feta & a fresh green salad?
The total time required to make Green Peppercorn Sauce & Ostrich with Danish-style feta & a fresh green salad is between 35 and 55 minutes.
How many servings does Green Peppercorn Sauce & Ostrich provide?
4 servings
What are the main ingredients in Green Peppercorn Sauce & Ostrich?
Almonds, Brandy, Creme Fraiche, Cucumber, Danish-style Feta, Dried Tarragon, Free-range Ostrich Steak, Green Leaves, Green Peppercorns, NOMU Italian Rub, Onion, Ostrich, Potato
What is the nutritional information of Green Peppercorn Sauce & Ostrich?
Calories: 731, Carbs: 52 grams, Fat: grams, Protein: 49.9 grams, Sugar: 10.5 grams, Salt: 760 grams
How do I prepare Green Peppercorn Sauce & Ostrich?
DINNER = SERVED: Plate up the creamy mash and top with the steak slices. Drizzle over the green peppercorn sauce. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts. SIDE SALAD: In a salad bowl, toss together the shredded leaves, the diced cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside. SEAR THE STEAK: Place a clean 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. CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft, 2-3 minutes (shifting occasionally). Add the dried tarragon and the crushed peppercorns (to taste), fry until fragrant. Add the brandy, and simmer until almost evaporated. Deglaze with a splash of water and remove from the heat. Stir through the crème fraîche and mix to combine. Add boiling water or milk (optional) in 10ml increments until saucy consistency, season. GOLDEN ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Green Peppercorn Sauce & Ostrich?
Almonds, Brandy, Creme Fraiche, Cucumber, Danish-style Feta, Dried Tarragon, Free-range Ostrich Steak, Green Leaves, Green Peppercorns, NOMU Italian Rub, Onion, Ostrich, Potato
How many calories does Green Peppercorn Sauce & Ostrich have?
731 calories
How much fat content does Green Peppercorn Sauce & Ostrich have?
grams
Woolies Products in this dish
