eCook Meal
OSTRICH FILLET PROVENÇAL
with basil and tzatziki slaw, toasted pecans & golden sweet potato
Enjoy the enchanting forest smells of Southern France from ostrich fillet seasoned with Herbes de Provence, which include rosemary, oregano, and lavender! With warmth from roast sweet potato and the fresh crunch of mayo-free cabbage slaw.
Serving guide
Choose your portion size.
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.
TOASTING TIME!
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 three-quarters of the sliced basil in a bowl. Pour in 2 tsp of olive oil and half 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-high heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 4-5 minutes, shifting and turning as it colours until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steak. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 3-4 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside 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 sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
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.
TOASTING TIME!
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 three-quarters of the sliced basil in a bowl. Pour in 1 tbsp of olive oil and half 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-high heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside 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 sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
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.
TOASTING TIME!
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 three-quarters of the sliced basil in a bowl. Pour in 1 tbsp of olive oil and half 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-high heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside 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 sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
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 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTING TIME!
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 three-quarters of the sliced basil in a bowl. Pour in 2 tbsp of olive oil and half 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-high heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 5-7 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside 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 sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.73
for 4 servings · R44.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-Range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Tzatziki needs 250 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Cabernet Sauvignon Vinegar
- Shredded White Cabbage
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for OSTRICH FILLET PROVENÇAL?
The preparation time for OSTRICH FILLET PROVENÇAL with basil and tzatziki slaw, toasted pecans & golden sweet potato is between 15 and 25 minutes.
What is the total time required to make OSTRICH FILLET PROVENÇAL with basil and tzatziki slaw, toasted pecans & golden sweet potato?
The total time required to make OSTRICH FILLET PROVENÇAL with basil and tzatziki slaw, toasted pecans & golden sweet potato is between 35 and 55 minutes.
How many servings does OSTRICH FILLET PROVENÇAL provide?
4 servings
What are the main ingredients in OSTRICH FILLET PROVENÇAL?
Cabernet Sauvignon Vinegar, Chilli, Fresh Basil, NOMU Provençal Rub, Onion, Ostrich, Pecan Nut, Salad Leaves, Shredded White Cabbage, Sweet Potato, Tzatziki
What is the nutritional information of OSTRICH FILLET PROVENÇAL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare OSTRICH FILLET PROVENÇAL?
TOASTING TIME!: 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. 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. FRY THE FILLET: Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside 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 sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit! TZATZIKI SLAW: Place the shredded cabbage, the tzatziki, and three-quarters of the sliced basil in a bowl. Pour in 1 tbsp of olive oil and half of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
What should be prepared from my kitchen to make OSTRICH FILLET PROVENÇAL?
Cabernet Sauvignon Vinegar, Chilli, Fresh Basil, NOMU Provençal Rub, Onion, Ostrich, Pecan Nut, Salad Leaves, Shredded White Cabbage, Sweet Potato, Tzatziki
How many calories does OSTRICH FILLET PROVENÇAL have?
calories
How much fat content does OSTRICH FILLET PROVENÇAL have?
grams