eCook Meal
Ostrich Fillet & Herby Butter
with a fresh Greek-style salad
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!
Serving guide
Choose your portion size.
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 MOMENT
Return the pan to a medium heat with a drizzle of oil. Pat the 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) 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.
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.
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) 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 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 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 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) 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 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 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 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) 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R222.80
for 4 servings · R55.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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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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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- Green Bell Peppers
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Thyme, Feta, Garlic, Green Bell Pepper, Ostrich, Parsley, Pitted Kalamata Olives, Red Wine Vinegar, Sourdough Baguette, Tomato
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. 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. 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) 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!
What should be prepared from my kitchen to make Ostrich Fillet & Herby Butter?
Cucumber, Dried Thyme, Feta, Garlic, Green Bell Pepper, Ostrich, Parsley, Pitted Kalamata Olives, Red Wine Vinegar, Sourdough Baguette, Tomato
How many calories does Ostrich Fillet & Herby Butter have?
763 calories
How much fat content does Ostrich Fillet & Herby Butter have?
grams