No, Chef, it’s not Leon’s nice potatoes – it’s lyonnaise potatoes! That’s a fancy French word to explain a dish made with potatoes & onions. This will be served with a black peppercorn sauce. Joining the flavour party are juicy ostrich slices and a blistered baby tomato side salad.
Ostrich Au Poivre
Ostrich Au Poivre
with lyonnaise potatoes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beef Stock
- Crushed Black Peppercorns
- Free-range Ostrich Fillet
- Fresh Cream
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Ostrich
- Potato
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
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 has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 4-5 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 green leaves, sunflower seeds, and the baby tomatoes with a drizzle of olive oil 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 has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 4-5 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 green leaves, sunflower seeds, and the baby tomatoes with a drizzle of olive oil 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 has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 5-6 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 green leaves, sunflower seeds, and the baby tomatoes with a drizzle of olive oil 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 has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 5-6 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 green leaves, sunflower seeds, and the baby tomatoes with a drizzle of olive oil 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!
Frequently Asked Questions
What is the preparation time for Ostrich Au Poivre?
The preparation time for Ostrich Au Poivre with lyonnaise potatoes is between 25 and 45 minutes.
What is the total time required to make Ostrich Au Poivre with lyonnaise potatoes?
The total time required to make Ostrich Au Poivre with lyonnaise potatoes is between 40 and 60 minutes.
How many servings does Ostrich Au Poivre provide?
4 servings
What are the main ingredients in Ostrich Au Poivre?
Baby Tomatoes, Beef, Beef Stock, Crushed Black Peppercorns, Free-range Ostrich Fillet, Fresh Cream, Green Leaves, NOMU Roast Rub, Onion, Onions, Ostrich, Potato, Sunflower Seeds
What is the nutritional information of Ostrich Au Poivre?
Calories: 659, Carbs: 58 grams, Fat: grams, Protein: 43.7 grams, Sugar: 12.4 grams, Salt: 642 grams
How do I prepare Ostrich Au Poivre?
GREEN & RED SALAD: In a bowl, combine the green leaves, sunflower seeds, and the baby tomatoes with a drizzle of olive oil and seasoning. 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 has reduced by ¾. Stir in the cream and simmer until the sauce has thickened slightly, 4-5 minutes. Remove from the heat and cover to keep warm. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Ostrich Au Poivre?
Baby Tomatoes, Beef, Beef Stock, Crushed Black Peppercorns, Free-range Ostrich Fillet, Fresh Cream, Green Leaves, NOMU Roast Rub, Onion, Onions, Ostrich, Potato, Sunflower Seeds
How many calories does Ostrich Au Poivre have?
659 calories
How much fat content does Ostrich Au Poivre have?
grams
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