There’s nothing quite like a sizzling, flavoursome ostrich steak with a crème fraîche & black peppercorn sauce to end your day on a high note. This timeless classic is served with silky mashed potato and a leafy feta salad, all topped with toasted almonds.
Ostrich Steak & Creamy Mashed Potato
Ostrich Steak & Creamy Mashed Potato
with Danish-style feta & a fresh green salad
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Beef
- Beef Stock
- Creme Fraiche
- Crushed Black Peppercorns
- Cucumber
- Danish-style Feta
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Italian Rub
- Ostrich
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
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.
CREAMY SAUCE
Dilute the stock with 100ml of boiling water. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 3-4 minutes. Remove from the heat and whisk in the crème fraîche.
SEAR THE STEAK
Place a clean pan over 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and side with the steak slices. Drizzle the peppercorn sauce over the steak. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
Potato - 200g
Almonds - 10g
Beef Stock - 5ml
Garlic Clove - 1
Crushed Black Peppercorns - 5ml
Crème Fraîche - 50ml
Free-range Ostrich Steak - 160g
NOMU Italian Rub - 10ml
Green Leaves - 20g
Cucumber - 50g
Danish-style Feta - 40g
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
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.
CREAMY SAUCE
Dilute the stock with 200ml of boiling water. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 3-4 minutes. Remove from the heat and whisk in the crème fraîche.
SEAR THE STEAK
Place a clean pan over 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and side with the steak slices. Drizzle the peppercorn sauce over the steak. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
Potato - 400g
Almonds - 20g
Beef Stock - 10ml
Garlic Clove - 1
Crushed Black Peppercorns - 10ml
Crème Fraîche - 100ml
Free-range Ostrich Steak - 320g
NOMU Italian Rub - 20ml
Green Leaves - 40g
Cucumber - 100g
Danish-style Feta - 80g
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
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.
CREAMY SAUCE
Dilute the stock with 300ml of boiling water. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 4-5 minutes. Remove from the heat and whisk in the crème fraîche.
SEAR THE STEAK
Place a clean pan over 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and side with the steak slices. Drizzle the peppercorn sauce over the steak. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
Potato - 600g
Almonds - 30g
Beef Stock - 15ml
Garlic Cloves - 2
Crushed Black Peppercorns - 15ml
Crème Fraîche - 150ml
Free-range Ostrich Steak - 480g
NOMU Italian Rub - 30ml
Green Leaves - 60g
Cucumber - 150g
Danish-style Feta - 120g
MAKE THE MASH
Boil the kettle. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN ALMONDS
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.
CREAMY SAUCE
Dilute the stock with 400ml of boiling water. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, sauté the grated garlic and the crushed black pepper (to taste) until fragrant, 30-60 seconds. Stir in the diluted stock and simmer until slightly reduced, 4-5 minutes. Remove from the heat and whisk in the crème fraîche.
SEAR THE STEAK
Place a clean pan over 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the diced cucumber, ½ the crumbled feta, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Plate up the creamy mash and side with the steak slices. Drizzle the peppercorn sauce over the steak. Serve the dressed salad on the side and scatter over the remaining feta. Garnish it all with the remaining nuts.
Potato - 800g
Almonds - 40g
Beef Stock - 20ml
Garlic Cloves - 2
Crushed Black Peppercorns - 20ml
Crème Fraîche - 200ml
Free-range Ostrich Steak - 640g
NOMU Italian Rub - 40ml
Green Leaves - 80g
Cucumber - 200g
Danish-style Feta - 160g
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