What are the main ingredients in Ostrich Au Poivre?

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

What is the nutritional information of Ostrich Au Poivre?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Ostrich Au Poivre?

CHIP! CHIP! HOORAY!: Preheat the oven to 200°C. Generously cover the base of a roasting tray with oil. Add in the potato chips, season well with salt and pepper, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes. IT’S PREP TIME: Boil the kettle. Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Coarsely crush the peppercorns using a pestle and mortar or the back of a large, sturdy knife. Dilute the stock with 100ml of boiling water. Set the stock and peppercorns aside. ET VOILÀ!: Lay out the juicy slices of ostrich and smother in the creamy peppercorn sauce. Side with the crispy chips and the salad, and sprinkle over the remaining chopped almonds. You just can’t beat the classics! THE STEAKS ARE HIGH: When the chips have 10-15 minutes remaining, wipe down the pan and return it to a medium heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry 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.) During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing and lightly seasoning. ALL CRUNCHED UP: In a small bowl, whisk together the salad dressing, 2 tbsp of olive oil, and seasoning. Place the cucumber half-moons, radish rounds, rinsed green leaves, and ½ of the chopped almonds in a bowl. Toss through the dressing to taste and set aside for serving. LET’S GET SAUCY: When the chips reach the halfway mark, gently shift and drain any excess oil – lose it or reuse it! Return to the oven for the remaining time until cooked and crispy. Return the pan to a medium heat with a drizzle of oil. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Stir in the stock and simmer for 3-4 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. If too thin, return to a low heat and simmer until thickened, stirring occasionally. Transfer to a bowl, cover to keep warm, and set aside for serving.

What should be prepared from my kitchen to make Ostrich Au Poivre?

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

Ostrich Au Poivre

There’s nothing quite like the combo of steak, creamy pepper sauce, crispy chips, and fresh salad. Here, this classic is at its best with ostrich fillet lathered in a French-style au poivre sauce of rainbow peppercorns, garlic, and crème fraîche.

Ostrich Au Poivre

with French fries & a crème fraîche peppercorn sauce

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Beef Stock
Creme Fraiche
Cucumber
Free-range Ostrich Fillet
Garlic Clove
Garlic Cloves
Green Leaves
Ostrich
Potato
Radish
Rainbow Peppercorns
Salad Dressing

From your kitchen:

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

Serves 1

CHIP! CHIP! HOORAY!
Preheat the oven to 200°C. Generously cover the base of a roasting tray with oil. Add in the potato chips, season well with salt and pepper, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes.
IT’S PREP TIME
Boil the kettle. Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Coarsely crush the peppercorns using a pestle and mortar or the back of a large, sturdy knife. Dilute the stock with 60ml of boiling water. Set the stock and peppercorns aside.
ALL CRUNCHED UP
In a small bowl, whisk together the salad dressing, 1 tbsp of olive oil, and seasoning. Place the cucumber half-moons, radish rounds, rinsed green leaves, and ½ of the chopped almonds in a bowl. Toss through the dressing to taste and set aside for serving.
LET’S GET SAUCY
When the chips reach the halfway mark, gently shift and drain any excess oil – lose it or reuse it! Return to the oven for the remaining time until cooked and crispy. Return the pan to a medium heat with a drizzle of oil. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Stir in the stock and simmer for 2-3 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. If too thin, return to a low heat and simmer until thickened, stirring occasionally. Transfer to a bowl, cover to keep warm, and set aside for serving.
THE STEAKS ARE HIGH
When the chips have 10-15 minutes remaining, wipe down the pan and return it to a medium heat with another drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry 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.) During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing and lightly seasoning.
ET VOILÀ!
Lay out the juicy slices of ostrich and smother in the creamy peppercorn sauce. Side with the crispy chips and the salad, and sprinkle over the remaining chopped almonds. You just can’t beat the classics!

Potato - 200g
Almonds - 15g
Rainbow Peppercorns - 5ml
Beef Stock - 2,5ml
Salad Dressing - 15ml
Cucumber - 50g
Radish - 20g
Green Leaves - 20g
Garlic Clove - 1
Crème Fraîche - 30ml
Free-range Ostrich Fillet - 150g

Download the Recipe

Serves 2

CHIP! CHIP! HOORAY!
Preheat the oven to 200°C. Generously cover the base of a roasting tray with oil. Add in the potato chips, season well with salt and pepper, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes.
IT’S PREP TIME
Boil the kettle. Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Coarsely crush the peppercorns using a pestle and mortar or the back of a large, sturdy knife. Dilute the stock with 100ml of boiling water. Set the stock and peppercorns aside.
ALL CRUNCHED UP
In a small bowl, whisk together the salad dressing, 2 tbsp of olive oil, and seasoning. Place the cucumber half-moons, radish rounds, rinsed green leaves, and ½ of the chopped almonds in a bowl. Toss through the dressing to taste and set aside for serving.
LET’S GET SAUCY
When the chips reach the halfway mark, gently shift and drain any excess oil – lose it or reuse it! Return to the oven for the remaining time until cooked and crispy. Return the pan to a medium heat with a drizzle of oil. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Stir in the stock and simmer for 3-4 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. If too thin, return to a low heat and simmer until thickened, stirring occasionally. Transfer to a bowl, cover to keep warm, and set aside for serving.
THE STEAKS ARE HIGH
When the chips have 10-15 minutes remaining, wipe down the pan and return it to a medium heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry 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.) During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing and lightly seasoning.
ET VOILÀ!
Lay out the juicy slices of ostrich and smother in the creamy peppercorn sauce. Side with the crispy chips and the salad, and sprinkle over the remaining chopped almonds. You just can’t beat the classics!

Potato - 400g
Almonds - 30g
Rainbow Peppercorns - 10ml
Beef Stock - 5ml
Salad Dressing - 30ml
Cucumber - 100g
Radish - 40g
Green Leaves - 40g
Garlic Cloves - 2
Crème Fraîche - 60ml
Free-range Ostrich Fillet - 300g

Download the Recipe

Serves 3

CHIP! CHIP! HOORAY!
Preheat the oven to 200°C. Generously cover the base of a roasting tray with oil. Add in the potato chips, season well with salt and pepper, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes.
IT’S PREP TIME
Boil the kettle. Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Coarsely crush the peppercorns using a pestle and mortar or the back of a large, sturdy knife. Dilute the stock with 120ml of boiling water. Set the stock and peppercorns aside.
ALL CRUNCHED UP
In a small bowl, whisk together the salad dressing, 3 tbsp of olive oil, and seasoning. Place the cucumber half-moons, radish rounds, rinsed green leaves, and ½ of the chopped almonds in a bowl. Toss through the dressing to taste and set aside for serving.
LET’S GET SAUCY
When the chips reach the halfway mark, gently shift and drain any excess oil – lose it or reuse it! Return to the oven for the remaining time until cooked and crispy. Return the pan to a medium heat with a drizzle of oil. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Stir in the stock and simmer for 4-5 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. If too thin, return to a low heat and simmer until thickened, stirring occasionally. Transfer to a bowl, cover to keep warm, and set aside for serving.
THE STEAKS ARE HIGH
When the chips have 10-15 minutes remaining, wipe down the pan and return it to a medium heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry 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.) During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing and lightly seasoning.
ET VOILÀ!
Lay out the juicy slices of ostrich and smother in the creamy peppercorn sauce. Side with the crispy chips and the salad, and sprinkle over the remaining chopped almonds. You just can’t beat the classics!

Potato - 600g
Almonds - 45g
Rainbow Peppercorns - 15ml
Beef Stock - 7,5ml
Salad Dressing - 45ml
Cucumber - 150g
Radish - 60g
Green Leaves - 60g
Garlic Cloves - 3
Crème Fraîche - 90ml
Free-range Ostrich Fillet - 450g

Download the Recipe

Serves 4

CHIP! CHIP! HOORAY!
Preheat the oven to 200°C. Generously cover the base of a roasting tray with oil. Add in the potato chips, season well with salt and pepper, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes.
IT’S PREP TIME
Boil the kettle. Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Coarsely crush the peppercorns using a pestle and mortar or the back of a large, sturdy knife. Dilute the stock with 150ml of boiling water. Set the stock and peppercorns aside.
ALL CRUNCHED UP
In a small bowl, whisk together the salad dressing, 4 tbsp of olive oil, and seasoning. Place the cucumber half-moons, radish rounds, rinsed green leaves, and ½ of the chopped almonds in a bowl. Toss through the dressing to taste and set aside for serving.
LET’S GET SAUCY
When the chips reach the halfway mark, gently shift and drain any excess oil – lose it or reuse it! Return to the oven for the remaining time until cooked and crispy. Return the pan to a medium heat with a drizzle of oil. When hot, sauté the grated garlic and crushed peppercorns for 30-60 seconds until fragrant. Stir in the stock and simmer for 5-6 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. If too thin, return to a low heat and simmer until thickened, stirring occasionally. Transfer to a bowl, cover to keep warm, and set aside for serving.
THE STEAKS ARE HIGH
When the chips have 10-15 minutes remaining, wipe down the pan and return it to a medium heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry 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.) During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing and lightly seasoning.
ET VOILÀ!
Lay out the juicy slices of ostrich and smother in the creamy peppercorn sauce. Side with the crispy chips and the salad, and sprinkle over the remaining chopped almonds. You just can’t beat the classics!