A smear of rich butter bean purée starts this dish off on a restaurant-quality note, which is continued with balsamic vinegar caramelised onions, earthy oven roasted beetroot, and butter-basted ostrich fillet. Sided with a toasted sunflower seed & radish salad.
Ostrich Fillet & Butter Bean Purée
Ostrich Fillet & Butter Bean Purée
with roasted beetroot & caramelised onion
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Beetroot
- Butter Beans
- Free-range Ostrich Fillet
- Fresh Parsley
- Green Leaves
- Onion
- Onions
- Ostrich
- Radish
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Blender
- Paper Towel
- Butter
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
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.
BALSAMIC Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic Onions and the roasted Beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
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.
BALSAMIC Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic Onions and the roasted Beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
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.
BALSAMIC Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic Onions and the roasted Beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.
BEGIN WITH Beetroot
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
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.
BALSAMIC Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the Radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic Onions and the roasted Beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Butter Bean Purée?
The preparation time for Ostrich Fillet & Butter Bean Purée with roasted beetroot & caramelised onion is between 25 and 40 minutes.
What is the total time required to make Ostrich Fillet & Butter Bean Purée with roasted beetroot & caramelised onion?
The total time required to make Ostrich Fillet & Butter Bean Purée with roasted beetroot & caramelised onion is between 40 and 55 minutes.
How many servings does Ostrich Fillet & Butter Bean Purée provide?
4 servings
What are the main ingredients in Ostrich Fillet & Butter Bean Purée?
Balsamic Vinegar, Beetroot, Butter Beans, Free-range Ostrich Fillet, Fresh Parsley, Green Leaves, Onion, Onions, Ostrich, Radish, Sunflower Seeds
What is the nutritional information of Ostrich Fillet & Butter Bean Purée?
Calories: 468, Carbs: 43 grams, Fat: grams, Protein: 44.2 grams, Sugar: 11.3 grams, Salt: 705 grams
How do I prepare Ostrich Fillet & Butter Bean Purée?
BEGIN WITH BEETROOT: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SUNNY SEEDS: 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. BALSAMIC ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover. BLEND THE BEANS: Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover. BUTTERY 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. FOR THE FRESHNESS: In a salad bowl, toss together the shredded green leaves, the radish rounds, a drizzle of olive oil, and seasoning. BEAN THERE, DONE THAT: Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.
What should be prepared from my kitchen to make Ostrich Fillet & Butter Bean Purée?
Balsamic Vinegar, Beetroot, Butter Beans, Free-range Ostrich Fillet, Fresh Parsley, Green Leaves, Onion, Onions, Ostrich, Radish, Sunflower Seeds
How many calories does Ostrich Fillet & Butter Bean Purée have?
468 calories
How much fat content does Ostrich Fillet & Butter Bean Purée have?
grams
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