This recipe will be nothing but a smooth ride – from the browned ostrich basted in butter, the oven roasted medley of beetroot & carrots, the nutty salad, to the horseradish sauce that is drizzled over for a final flavour flair.
Ostrich Fillet & Horseradish Sauce
Ostrich Fillet & Horseradish Sauce
with roasted beetroot & carrots
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Carrot
- Free-range Ostrich Fillet
- Green Leaves
- Horseradish Sauce
- Ostrich
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
VAMPED UP VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED Ostrich
Return the pan to 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.
SIMPLE & SIMPLY DELICIOUS
Plate up the Ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the Beetroot. Finish with a scattering of the remaining toasted nuts.
VAMPED UP VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED Ostrich
Return the pan to 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.
SIMPLE & SIMPLY DELICIOUS
Plate up the Ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the Beetroot. Finish with a scattering of the remaining toasted nuts.
VAMPED UP VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED Ostrich
Return the pan to 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.
SIMPLE & SIMPLY DELICIOUS
Plate up the Ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the Beetroot. Finish with a scattering of the remaining toasted nuts.
VAMPED UP VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
NUTS ABOUT NUTS
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME FRESHNESS
In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside.
BROWNED Ostrich
Return the pan to 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.
SIMPLE & SIMPLY DELICIOUS
Plate up the Ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the Beetroot. Finish with a scattering of the remaining toasted nuts.
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Horseradish Sauce?
The preparation time for Ostrich Fillet & Horseradish Sauce with roasted beetroot & carrots is between 25 and 45 minutes.
What is the total time required to make Ostrich Fillet & Horseradish Sauce with roasted beetroot & carrots?
The total time required to make Ostrich Fillet & Horseradish Sauce with roasted beetroot & carrots is between 40 and 60 minutes.
How many servings does Ostrich Fillet & Horseradish Sauce provide?
4 servings
What are the main ingredients in Ostrich Fillet & Horseradish Sauce?
Almonds, Beetroot, Carrot, Free-range Ostrich Fillet, Green Leaves, Horseradish Sauce, Ostrich, White Wine Vinegar
What is the nutritional information of Ostrich Fillet & Horseradish Sauce?
Calories: 434, Carbs: 30 grams, Fat: grams, Protein: 39.8 grams, Sugar: 13.2 grams, Salt: 575 grams
How do I prepare Ostrich Fillet & Horseradish Sauce?
VAMPED UP VEG: Preheat the oven to 200°C. Spread the beetroot pieces and the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). NUTS ABOUT NUTS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ADD SOME FRESHNESS: In a bowl, toss together the rinsed leaves, ½ the toasted nuts, the vinegar, a sweetener, a drizzle of olive oil, and seasoning. Set aside. BROWNED OSTRICH: Return the pan to 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. SIMPLE & SIMPLY DELICIOUS: Plate up the ostrich slices alongside the roasted veg and serve the dressed salad on the side. Drizzle the horseradish sauce over the meat and the beetroot. Finish with a scattering of the remaining toasted nuts.
What should be prepared from my kitchen to make Ostrich Fillet & Horseradish Sauce?
Almonds, Beetroot, Carrot, Free-range Ostrich Fillet, Green Leaves, Horseradish Sauce, Ostrich, White Wine Vinegar
How many calories does Ostrich Fillet & Horseradish Sauce have?
434 calories
How much fat content does Ostrich Fillet & Horseradish Sauce have?
grams
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