What are the main ingredients in Ostrich Fillet Provençal?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Ostrich Fillet Provençal?

Calories: 611, Carbs: 61 grams, Fat: grams, Protein: 44.9 grams, Sugar: 28.1 grams, Salt: 739 grams

How do I prepare Ostrich Fillet Provençal?

ROASTING TIME!: Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TZATZIKI SLAW: Place the shredded cabbage, the tzatziki, and ¾ of the chopped mint in a bowl. Pour in 1 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving. JUST BEFORE SERVING...: Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat. FRENCH-FLAVOURED FEAST!: Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit! FRY THE FILLET: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. TIME FOR A TOAST!: Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

What should be prepared from my kitchen to make Ostrich Fillet Provençal?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Ostrich Fillet Provençal

Name: Ostrich Fillet Provençal
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Did you know that “Provençal” refers to a place in Southeastern France called Provence? This fragrant ostrich fillet is seasoned with the herbs typically used in this area! It sits atop a bed of roasted sweet potatoes and onion, and alongside a little Mediterranean flair of tzatziki and mint slaw, a kick of fresh chili, and crunchy leaves. Scatterings of toasted pecans and fresh mint to end off this flavoursome delight.

Ostrich Fillet Provençal

with mint-tzatziki slaw & golden sweet potato

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Free-range Ostrich Fillet
Fresh Chilli
Fresh Chillies
Fresh Mint
NOMU Provençal Rub
Onion
Onions
Ostrich
Pecan Nuts
Salad Leaves
Sweet Potato
Tzatziki
Willow Creek Cabernet Sauvignon Balsamic Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and ¾ of the chopped mint in a bowl. Pour in 2 tsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steak with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

Sweet Potato - 250g
Onion - 1
Pecan Nuts - 10g
Cabbage - 100g
Tzatziki - 65ml
Fresh Mint - 3g
Willow Creek Cabernet Sauvignon Balsamic Vinegar - 10ml
Fresh Chilli - 1
Free-range Ostrich Fillet - 150g
NOMU Provençal Rub - 5ml
Salad Leaves - 20g

Download the Recipe

Serves 2

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and ¾ of the chopped mint in a bowl. Pour in 1 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

Sweet Potato - 500g
Onion - 1
Pecan Nuts - 20g
Cabbage - 200g
Tzatziki - 125ml
Fresh Mint - 5g
Willow Creek Cabernet Sauvignon Balsamic Vinegar - 20ml
Fresh Chilli - 1
Free-range Ostrich Fillet - 300g
NOMU Provençal Rub - 10ml
Salad Leaves - 40g

Download the Recipe

Serves 3

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Use two trays if needed. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and ¾ of the chopped mint in a bowl. Pour in 2 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

Sweet Potato - 750g
Onions - 2
Pecan Nuts - 30g
Cabbage - 300g
Tzatziki - 170ml
Fresh Mint - 8g
Willow Creek Cabernet Sauvignon Balsamic Vinegar - 30ml
Fresh Chillies - 2
Free-range Ostrich Fillet - 450g
NOMU Provençal Rub - 15ml
Salad Leaves - 60g

Download the Recipe

Serves 4

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Use two trays if needed. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TIME FOR A TOAST!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and ¾ of the chopped mint in a bowl. Pour in 2 tbsp of olive oil and ½ of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal rub. Remove from the pan on completion, reserving any pan juices, and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining chopped mint. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!