eCook Meal
Ostrich Steak & Creamy Mashed Potato
with Danish-style feta & a fresh green salad
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R299.63
for 4 servings · R74.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Crushed Black Peppercorns needs 20 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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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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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Garlic, Green Leaves, NOMU Italian Rub, Ostrich, Ostrich Steak, 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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Ostrich Steak & Creamy Mashed Potato?
Almonds, Beef, Beef Stock, Creme Fraiche, Crushed Black Peppercorns, Cucumber, Feta, Garlic, Green Leaves, NOMU Italian Rub, Ostrich, Ostrich Steak, 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