At UCOOK, we think it’s always time to spread festive cheer through food, and this recipe will definitely share the merriness. A butter & rosemary infused ostrich steak is generously drizzled with a spicy & sweet mulled wine sauce. Happily sharing the plate as sides are smashed oven roasted baby potatoes and a hazelnut, green bean & onion medley.
Ostrich Steak & Mulled Wine Sauce
Ostrich Steak & Mulled Wine Sauce
with smashed baby potatoes & green beans
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Beef
- Cornflour
- Free-range Ostrich Steak
- Fresh Rosemary
- Green Beans
- Hazelnuts
- NOMU Beef Stock
- Orange Juice Mix
- Ostrich
- Red Onion
- Red Onions
- Red Wine
- Whole Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
ONIONS & BEANS
Spread out the onion wedges on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the halved green beans in a bowl and toss with a drizzle of oil and seasoning. After the onion has been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When there are 5 minutes remaining, scatter over the chopped hazelnuts.
WINE SAUCE
Boil the kettle. Place the wine and spice mix in a saucepan over medium heat. Simmer until reduced by half, 1-2 minutes. In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry and 50ml boiling water to the spiced wine. Reduce until thickened, 1-2 minutes. Cover and set aside to allow the whole spices to infuse.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, press down, splitting the skin, but keeping them in one piece. Drizzle with oil, scatter over ½ the rinsed rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
OSTRICH STEAK
Place a 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 remaining rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FINISH UP
Return the pot of mulled wine sauce to a medium heat. Bring it up to a simmer until heated through, 1-2 minutes. Loosen with a splash of water if it is too thick. Remove the whole spices, discard and season.
MERRY FOR DINNER!
Plate up the steak slices and drizzle over the mulled wine sauce. Side with the smashed baby potatoes and the roasted nuts & veggies.
Baby Potatoes - 250g
Red Onion - 1
Green Beans - 100g
Hazelnuts - 10g
Red Wine - 50ml
Whole Spice Mix - 4g
Cornflour - 5ml
Orange Juice Mix - 20ml
NOMU Beef Stock - 10ml
Fresh Rosemary - 3g
Free-range Ostrich Steak - 160g
POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
ONIONS & BEANS
Spread out the onion wedges on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the halved green beans in a bowl and toss with a drizzle of oil and seasoning. After the onion has been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When there are 5 minutes remaining, scatter over the chopped hazelnuts.
WINE SAUCE
Boil the kettle. Place the wine and spice mix in a saucepan over medium heat. Simmer until reduced by half, 1-2 minutes. In a small bowl, add 10ml of cold water and the cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry and 100ml boiling water to the spiced wine. Reduce until thickened, 1-2 minutes. Cover and set aside to allow the whole spices to infuse.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, press down, splitting the skin, but keeping them in one piece. Drizzle with oil, scatter over ½ the rinsed rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
OSTRICH STEAK
Place a 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 remaining rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FINISH UP
Return the pot of mulled wine sauce to a medium heat. Bring it up to a simmer until heated through, 1-2 minutes. Loosen with a splash of water if it is too thick. Remove the whole spices, discard and season.
MERRY FOR DINNER!
Plate up the steak slices and drizzle over the mulled wine sauce. Side with the smashed baby potatoes and the roasted nuts & veggies.
Baby Potatoes - 500g
Red Onion - 1
Green Beans - 200g
Hazelnuts - 20g
Red Wine - 100ml
Whole Spice Mix - 7g
Cornflour - 10ml
Orange Juice Mix - 40ml
NOMU Beef Stock - 20ml
Fresh Rosemary - 5g
Free-range Ostrich Steak - 320g
POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
ONIONS & BEANS
Spread out the onion wedges on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the halved green beans in a bowl and toss with a drizzle of oil and seasoning. After the onion has been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When there are 5 minutes remaining, scatter over the chopped hazelnuts.
WINE SAUCE
Boil the kettle. Place the wine and spice mix in a saucepan over medium heat. Simmer until reduced by half, 2-3 minutes. In a small bowl, add 15ml of cold water and the cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry and 150ml boiling water to the spiced wine. Reduce until thickened, 2-3 minutes. Cover and set aside to allow the whole spices to infuse.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, press down, splitting the skin, but keeping them in one piece. Drizzle with oil, scatter over ½ the rinsed rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
OSTRICH STEAK
Place a 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 remaining rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FINISH UP
Return the pot of mulled wine sauce to a medium heat. Bring it up to a simmer until heated through, 1-2 minutes. Loosen with a splash of water if it is too thick. Remove the whole spices, discard and season.
MERRY FOR DINNER!
Plate up the steak slices and drizzle over the mulled wine sauce. Side with the smashed baby potatoes and the roasted nuts & veggies.
Baby Potatoes - 750g
Red Onions - 2
Green Beans - 300g
Hazelnuts - 30g
Red Wine - 150ml
Whole Spice Mix - 10g
Cornflour - 15ml
Orange Juice Mix - 60ml
NOMU Beef Stock - 30ml
Fresh Rosemary - 8g
Free-range Ostrich Steak - 480g
POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
ONIONS & BEANS
Spread out the onion wedges on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the halved green beans in a bowl and toss with a drizzle of oil and seasoning. After the onion has been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When there are 5 minutes remaining, scatter over the chopped hazelnuts.
WINE SAUCE
Boil the kettle. Place the wine and spice mix in a saucepan over medium heat. Simmer until reduced by half, 2-3 minutes. In a small bowl, add 20ml of cold water and the cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry and 200ml boiling water to the spiced wine. Reduce until thickened, 2-3 minutes. Cover and set aside to allow the whole spices to infuse.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, press down, splitting the skin, but keeping them in one piece. Drizzle with oil, scatter over ½ the rinsed rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
OSTRICH STEAK
Place a 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 remaining rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FINISH UP
Return the pot of mulled wine sauce to a medium heat. Bring it up to a simmer until heated through, 1-2 minutes. Loosen with a splash of water if it is too thick. Remove the whole spices, discard and season.
MERRY FOR DINNER!
Plate up the steak slices and drizzle over the mulled wine sauce. Side with the smashed baby potatoes and the roasted nuts & veggies.
Baby Potatoes - 1kg
Red Onions - 2
Green Beans - 400g
Hazelnuts - 40g
Red Wine - 200ml
Whole Spice Mix - 12g
Cornflour - 20ml
Orange Juice Mix - 80ml
NOMU Beef Stock - 40ml
Fresh Rosemary - 10g
Free-range Ostrich Steak - 640g
Woolies Products in this dish
