eCook Meal
Green Peppercorn Sauce & Ostrich
with Danish-style feta & a fresh green salad
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R338.96
for 4 servings · R84.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 125 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 16% of packR15.62
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Brandy needs 40 mlSugar Crusted Cherry Brandy Liqueurs in Dark Chocolate 125 g R119.99 · whole pack (size can't be divided)R119.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Green Peppercorns
- Dried Tarragon
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Tarragon, Feta, Green Leaves, Green Peppercorns, NOMU Italian Rub, Onion, Ostrich, Ostrich Steak, 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, Dried Tarragon, Feta, Green Leaves, Green Peppercorns, NOMU Italian Rub, Onion, Ostrich, Ostrich Steak, Potato
How many calories does Green Peppercorn Sauce & Ostrich have?
731 calories
How much fat content does Green Peppercorn Sauce & Ostrich have?
grams