eCook Meal
Ostrich Fillet & Horseradish Sauce
with roasted beetroot & carrots
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.73
for 4 servings · R36.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
White Wine Vinegar needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Horseradish Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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). 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. 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. 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.
What should be prepared from my kitchen to make Ostrich Fillet & Horseradish Sauce?
Almonds, Beetroot, Carrot, 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