eCook Meal
Ostrich Steak & Mulled Wine Sauce
with smashed baby potatoes & green beans
At UCOOK, we think it’s always time to spread festive cheer through food, and this recipe will definitely share the merriness, even mid-year, Chef! 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.
Serving guide
Choose your portion size.
PREP
Preheat the oven to 200°C. Rinse the potatoes. Peel and slice the Onion into wedges. Rinse, trim, and halve the green beans. Roughly chop the nuts. Rinse the rosemary.
Onions & BEANS
Spread the Onions out on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the green beans in a bowl and toss with a drizzle of oil and seasoning. After the onions have been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When 5 minutes are remaining, scatter over the Hazelnuts.
POTATOES
Place the 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. 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 rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
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 [10ml]|#7DA0D7 of cold water and the Cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry, and 50ml [100ml]|#7DA0D7 boiling water to the spiced wine. Reduce until thickened, 1-2 minutes. Cover and set aside to allow the whole spices to infuse.
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 and veggies.
PREP
Preheat the oven to 200°C. Rinse the potatoes. Peel and slice the Onion into wedges. Rinse, trim, and halve the green beans. Roughly chop the nuts. Rinse the rosemary.
ONINOS & BEANS
Spread the Onions out on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the green beans in a bowl and toss with a drizzle of oil and seasoning. After the onions have been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When 5 minutes are remaining, scatter over the Hazelnuts.
POTATOES
Place the 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. 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 rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
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 [10ml]|#7DA0D7 of cold water and the Cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry, and 50ml [100ml]|#7DA0D7 boiling water to the spiced wine. Reduce until thickened, 1-2 minutes. Cover and set aside to allow the whole spices to infuse.
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 and veggies.
PREP
Preheat the oven to 200°C. Rinse the potatoes. Peel and slice the Onion into wedges. Rinse, trim, and halve the green beans. Roughly chop the nuts. Rinse the rosemary.
Onions & BEANS
Spread the Onions out on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the green beans in a bowl and toss with a drizzle of oil and seasoning. After the onions have been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When 5 minutes are remaining, scatter over the Hazelnuts.
POTATOES
Place the 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. 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 rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
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 [20ml]|#7DA0D7 of cold water and the Cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry, and 150ml [200ml]|#7DA0D7 boiling water to the spiced wine. Reduce until thickened, 2-3 minutes. Cover and set aside to allow the whole spices to infuse.
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 and veggies.
PREP
Preheat the oven to 200°C. Rinse the potatoes. Peel and slice the Onion into wedges. Rinse, trim, and halve the green beans. Roughly chop the nuts. Rinse the rosemary.
Onions & BEANS
Spread the Onions out on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the green beans in a bowl and toss with a drizzle of oil and seasoning. After the onions have been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When 5 minutes are remaining, scatter over the Hazelnuts.
POTATOES
Place the 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. 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 rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes.
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 [20ml]|#7DA0D7 of cold water and the Cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry, and 150ml [200ml]|#7DA0D7 boiling water to the spiced wine. Reduce until thickened, 2-3 minutes. Cover and set aside to allow the whole spices to infuse.
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 and veggies.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R530.94
for 4 servings · R132.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Whole Spice Mix needs 14Mother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R191.24 · 1% of packR2.12
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Beef Stock Sachets needs 2Beef Stock Bones Avg 1 kg R49.99 · whole pack (size can't be divided)R49.99
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Onions 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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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R196.99 · 64% of packR126.07
Not in the Woolies basket — source these elsewhere:
- Orange Juice Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Mulled Wine Sauce?
The preparation time for Ostrich Steak & Mulled Wine Sauce with smashed baby potatoes & green beans is between 0 and 0 minutes.
What is the total time required to make Ostrich Steak & Mulled Wine Sauce with smashed baby potatoes & green beans?
The total time required to make Ostrich Steak & Mulled Wine Sauce with smashed baby potatoes & green beans is between 0 and 0 minutes.
How many servings does Ostrich Steak & Mulled Wine Sauce provide?
4 servings
What are the main ingredients in Ostrich Steak & Mulled Wine Sauce?
Baby Potatoes, Beef Stock Sachet, Beef Stock Sachets, Cornflour, Free-range Ostrich Steak, Fresh Rosemary, Green Beans, Hazelnuts, Onion, Onions, Orange Juice Mix, Red Wine, Whole Spice Mix
What is the nutritional information of Ostrich Steak & Mulled Wine Sauce?
Calories: 638, Carbs: 86 grams, Fat: grams, Protein: 46.5 grams, Sugar: 27.7 grams, Salt: 2632 grams
How do I prepare Ostrich Steak & Mulled Wine Sauce?
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 and veggies. 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. 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. 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 [10ml]|#7DA0D7 of cold water and the cornflour. Mix until there are no lumps. Add the orange juice mix, beef stock, cornflour slurry, and 50ml [100ml]|#7DA0D7 boiling water to the spiced wine. Reduce until thickened, 1-2 minutes. Cover and set aside to allow the whole spices to infuse. POTATOES: Place the 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. 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 rosemary sprigs, and season. Roast in the hot oven until crispy, 15-20 minutes. ONINOS & BEANS: Spread the onions out on a roasting tray. Coat in oil and season. Roast until cooked through, 25-30 minutes. Place the green beans in a bowl and toss with a drizzle of oil and seasoning. After the onions have been in for 10 minutes, scatter over the dressed green beans and roast for the remaining time. When 5 minutes are remaining, scatter over the hazelnuts. PREP: Preheat the oven to 200°C. Rinse the potatoes. Peel and slice the onion into wedges. Rinse, trim, and halve the green beans. Roughly chop the nuts. Rinse the rosemary.
What should be prepared from my kitchen to make Ostrich Steak & Mulled Wine Sauce?
Baby Potatoes, Beef Stock Sachet, Beef Stock Sachets, Cornflour, Free-range Ostrich Steak, Fresh Rosemary, Green Beans, Hazelnuts, Onion, Onions, Orange Juice Mix, Red Wine, Whole Spice Mix
How many calories does Ostrich Steak & Mulled Wine Sauce have?
638 calories
How much fat content does Ostrich Steak & Mulled Wine Sauce have?
grams