What are the main ingredients in Green Peppercorn Sauce & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Green Peppercorn Sauce & Ostrich

Name: Green Peppercorn Sauce & Ostrich
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

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

with Danish-style feta & a fresh green salad

Hands on Time: 15 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Photo of Green Peppercorn Sauce & Ostrich

Serves 1

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.

Potato - 200g
Almonds - 10g
Onion - 1
Dried Tarragon - 2,5ml
Green Peppercorns - 5ml
Brandy - 10ml
Crème Fraîche - 30ml
Free-range Ostrich Steak - 160g
NOMU Italian Rub - 10ml
Green Leaves - 20g
Cucumber - 50g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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.

Potato - 400g
Almonds - 20g
Onion - 1
Dried Tarragon - 5ml
Green Peppercorns - 10g
Brandy - 20ml
Crème Fraîche - 60ml
Free-range Ostrich Steak - 320g
NOMU Italian Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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.

Potato - 600g
Almonds - 30g
Onion - 1
Dried Tarragon - 7,5ml
Green Peppercorns - 15g
Brandy - 30ml
Crème Fraîche - 90ml
Free-range Ostrich Steak - 480g
NOMU Italian Rub - 30ml
Green Leaves - 60g
Cucumber - 150g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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.