Succulent ostrich fillet slices are drizzled with a decadent herby butter loaded with garlic, thyme, and parsley. It is sided with a fresh Greek-style salad loaded with tomatoes, cucumber, sourdough croutons and salty feta. So succulent, so delicious, so easy!
Ostrich Fillet & Herby Butter
Ostrich Fillet & Herby Butter
with a fresh Greek-style salad
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cucumber
- Danish-style Feta
- Dried Thyme
- Free-range Ostrich Fillet
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Ostrich
- Pitted Kalamata Olives
- Red Wine Vinegar
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CRISPY CROUTONS
In a bowl, combine 1 tsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 30g of butter. Once melted, remove from the heat and add the Dried Thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the Cucumber chunks, Tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich) STAKE!
Plate up the juice Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguette - 1
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 150g
Dried Thyme - 5ml
Garlic Clove - 1
Fresh Parsley - 4g
Cucumber - 100g
Tomato - 1
Pitted Kalamata Olives - 25g
Danish-style Feta - 40g
Green Bell Pepper - 1
Red Wine Vinegar - 10ml
CRISPY CROUTONS
In a bowl, combine 2 tsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 60g of butter. Once melted, remove from the heat and add the Dried Thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the Cucumber chunks, Tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich) STAKE!
Plate up the juice Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguette - 1
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 300g
Dried Thyme - 10ml
Garlic Cloves - 2
Fresh Parsley - 8g
Cucumber - 200g
Tomatoes - 2
Pitted Kalamata Olives - 50g
Danish-style Feta - 80g
Green Bell Pepper - 1
Red Wine Vinegar - 20ml
CRISPY CROUTONS
In a bowl, combine 1½ tbsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 90g of butter. Once melted, remove from the heat and add the Dried Thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the Cucumber chunks, Tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich) STAKE!
Plate up the juice Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguettes - 2
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 450g
Dried Thyme - 15ml
Garlic Cloves - 3
Fresh Parsley - 12g
Cucumber - 300g
Tomatoes - 3
Pitted Kalamata Olives - 75g
Danish-style Feta - 120g
Green Bell Peppers - 2
Red Wine Vinegar - 30ml
CRISPY CROUTONS
In a bowl, combine 2 tbsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion.
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
HERBY BUTTER
Return the pan, with the pan juices, to a medium-high heat with 120g of butter. Once melted, remove from the heat and add the Dried Thyme, the grated garlic (to taste), and ½ the chopped parsley.
TOSS TOGETHER
In a salad bowl, combine the Cucumber chunks, Tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
DINNER IS AT (Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich) STAKE!
Plate up the juice Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef!
Sourdough Baguettes - 2
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-fillet/" title="View all our recipes with Free-range Ostrich Fillet at eCook">Free-range Ostrich Fillet - 600g
Dried Thyme - 20ml
Garlic Cloves - 4
Fresh Parsley - 15g
Cucumber - 400g
Tomatoes - 4
Pitted Kalamata Olives - 100g
Danish-style Feta - 160g
Green Bell Peppers - 2
Red Wine Vinegar - 40ml
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Herby Butter?
The preparation time for Ostrich Fillet & Herby Butter with a fresh Greek-style salad is between 10 and 25 minutes.
What is the total time required to make Ostrich Fillet & Herby Butter with a fresh Greek-style salad?
The total time required to make Ostrich Fillet & Herby Butter with a fresh Greek-style salad is between 20 and 30 minutes.
How many servings does Ostrich Fillet & Herby Butter provide?
4 servings
What are the main ingredients in Ostrich Fillet & Herby Butter?
Cucumber, Danish-style Feta, Dried Thyme, Free-range Ostrich Fillet, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Ostrich, Pitted Kalamata Olives, Red Wine Vinegar, Sourdough Baguette, Sourdough Baguettes, Tomato, Tomatoes
What is the nutritional information of Ostrich Fillet & Herby Butter?
Calories: 763, Carbs: 82 grams, Fat: grams, Protein: 56.4 grams, Sugar: 18.1 grams, Salt: 1476 grams
How do I prepare Ostrich Fillet & Herby Butter?
OSTRICH MOMENT: Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference (this time frame will yield a medium-rare result.) Remove from the pan, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. HERBY BUTTER: Return the pan, with the pan juices, to a medium-high heat with 60g of butter. Once melted, remove from the heat and add the dried thyme, the grated garlic (to taste), and ½ the chopped parsley. DINNER IS AT (OSTRICH) STAKE!: Plate up the juice ostrich slices and drizzle over the herby butter. Side with the fresh Greek-style salad and sprinkle over the remaining parsley. Beautiful work, Chef! CRISPY CROUTONS: In a bowl, combine 2 tsp of oil and some seasoning. Add the baguette chunks and toss until fully coated. Place a pan over a medium heat and add the baguette chunks. Brown for 3-5 minutes until golden and crispy, shifting as they colour. Remove from the pan on completion. TOSS TOGETHER: In a salad bowl, combine the cucumber chunks, tomato chunks, halved olives, drained feta, pepper pieces, sourdough croutons, vinegar, a drizzle of oil, and some seasoning.
What should be prepared from my kitchen to make Ostrich Fillet & Herby Butter?
Cucumber, Danish-style Feta, Dried Thyme, Free-range Ostrich Fillet, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Ostrich, Pitted Kalamata Olives, Red Wine Vinegar, Sourdough Baguette, Sourdough Baguettes, Tomato, Tomatoes
How many calories does Ostrich Fillet & Herby Butter have?
763 calories
How much fat content does Ostrich Fillet & Herby Butter have?
grams
Woolies Products in this dish
