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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Creamy Mashed Potato?
The preparation time for Ostrich Steak & Creamy Mashed Potato with Danish-style feta & a fresh green salad is between 15 and 35 minutes.
What is the total time required to make Ostrich Steak & Creamy Mashed Potato with Danish-style feta & a fresh green salad?
The total time required to make Ostrich Steak & Creamy Mashed Potato with Danish-style feta & a fresh green salad is between 35 and 55 minutes.
How many servings does Ostrich Steak & Creamy Mashed Potato provide?
4 servings
What are the main ingredients in Ostrich Steak & Creamy Mashed Potato?
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
What is the nutritional information of Ostrich Steak & Creamy Mashed Potato?
Calories: 770, Carbs: 51 grams, Fat: grams, Protein: 52.1 grams, Sugar: 8.2 grams, Salt: 966 grams
How do I prepare Ostrich Steak & Creamy Mashed Potato?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Ostrich Steak & Creamy Mashed Potato?
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
How many calories does Ostrich Steak & Creamy Mashed Potato have?
770 calories
How much fat content does Ostrich Steak & Creamy Mashed Potato have?
grams
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