eCook Meal
Ostrich Fillet & Creamed Spinach
with crème fraîche, garlic & roast sweet potato
Steak, potato, and creamed spinach: a simple yet delicious dinner to nourish and invigorate! NOMU Beef Rub brings extra vitality to the meat, crème fraîche gives the spinach depth of flavour, and a crunchy salad provides a fresh finish.
Serving guide
Choose your portion size.
SWEET, SWEET ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE Spinach
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded Spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed Spinach and juicy Ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
SWEET, SWEET ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE Spinach
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded Spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed Spinach and juicy Ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
SWEET, SWEET ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE Spinach
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded Spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed Spinach and juicy Ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
SWEET, SWEET ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and Cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE Spinach
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded Spinach for 4-5 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the Spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed Spinach and juicy Ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R209.56
for 4 servings · R52.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R38.99 · 48% of packR18.72
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- NOMU Beef Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Creamed Spinach?
The preparation time for Ostrich Fillet & Creamed Spinach with crème fraîche, garlic & roast sweet potato is between 25 and 30 minutes.
What is the total time required to make Ostrich Fillet & Creamed Spinach with crème fraîche, garlic & roast sweet potato?
The total time required to make Ostrich Fillet & Creamed Spinach with crème fraîche, garlic & roast sweet potato is between 45 and 50 minutes.
How many servings does Ostrich Fillet & Creamed Spinach provide?
4 servings
What are the main ingredients in Ostrich Fillet & Creamed Spinach?
Beef, Creme Fraiche, Cucumber, Garlic, NOMU Beef Rub, Onion, Ostrich, Salad Leaves, Spinach, Sunflower Seeds, Sweet Potato
What is the nutritional information of Ostrich Fillet & Creamed Spinach?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Ostrich Fillet & Creamed Spinach?
NOW, MAKE IT CREAMY: Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving. WILT THE SPINACH: When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside. DELIGHTFUL: Plate the oven-caramelised sweet potato alongside the creamed spinach and juicy ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef! SWEET, SWEET ROAST: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TOSS ’N TOAST!: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving. FRAGRANT FILLET: Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
What should be prepared from my kitchen to make Ostrich Fillet & Creamed Spinach?
Beef, Creme Fraiche, Cucumber, Garlic, NOMU Beef Rub, Onion, Ostrich, Salad Leaves, Spinach, Sunflower Seeds, Sweet Potato
How many calories does Ostrich Fillet & Creamed Spinach have?
calories
How much fat content does Ostrich Fillet & Creamed Spinach have?
grams