What are the main ingredients in Out-of-this-World Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Butter

What is the nutritional information of Out-of-this-World Ostrich Fillet?

Calories: 494, Carbs: 51 grams, Fat: grams, Protein: 43.5 grams, Sugar: 21.5 grams, Salt: 805 grams

How do I prepare Out-of-this-World Ostrich Fillet?

TOAST TIME!: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. INDULGENT: Plate up the pumpkin mash. Side with the fragrant ostrich slices and drizzle over any remaining pan juices and the caramelised onion sauce. Serve with the fresh salad sprinkled with the toasted seeds. You're a natural, Chef! SIZZLING 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. MUSTARD SAUCE: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the remaining mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover. SALAD: In a salad bowl, combine the rinsed green leaves, the halved tomatoes, a drizzle of olive oil, and seasoning. SWEET MASH: Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), ¼ of the honey mustard sauce, and a splash of water or milk. Mash with a fork, season, and cover.

What should be prepared from my kitchen to make Out-of-this-World Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Butter

Out-of-this-World Ostrich Fillet

Succulent ostrich fillet and a luxurious onion sauce: every foodie’s true dream team! Add a basting of NOMU Roast Rub, sumptuous pumpkin honey-mustard mash, and a toasted pumpkin seed salad, and you’re A for away!

Out-of-this-World Ostrich Fillet

with onion sauce, pumpkin & fresh green leaves

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Free-range Ostrich Fillet
Garlic Clove
Garlic Cloves
Green Leaves
Honey-Mustard Sauce
NOMU Roast Rub
Onion
Onions
Ostrich
Pumpkin Chunks
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)
Butter

Photo of Out-of-this-World Ostrich Fillet

Serves 1

SWEET MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), ¼ of the honey mustard sauce, and a splash of water or milk. Mash with a fork, season, and cover.
TOAST TIME!
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD SAUCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the remaining mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
SIZZLING 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.
SALAD
In a salad bowl, combine the rinsed green leaves, the halved tomatoes, a drizzle of olive oil, and seasoning.
INDULGENT
Plate up the pumpkin mash. Side with the fragrant ostrich slices and drizzle over any remaining pan juices and the caramelised onion sauce. Serve with the fresh salad sprinkled with the toasted seeds. You're a natural, Chef!

Pumpkin Chunks - 250g
Honey-mustard Sauce - 60ml
Pumpkin Seeds - 10g
Onion - 1
Garlic Clove - 1
Free-range Ostrich Fillet - 150g
NOMU Roast Rub - 10ml
Green Leaves - 20g
Baby Tomatoes - 80g

Download the Recipe

Serves 2

SWEET MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), ¼ of the honey mustard sauce, and a splash of water or milk. Mash with a fork, season, and cover.
TOAST TIME!
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the remaining mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
SIZZLING 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.
SALAD
In a salad bowl, combine the rinsed green leaves, the halved tomatoes, a drizzle of olive oil, and seasoning.
INDULGENT
Plate up the pumpkin mash. Side with the fragrant ostrich slices and drizzle over any remaining pan juices and the caramelised onion sauce. Serve with the fresh salad sprinkled with the toasted seeds. You're a natural, Chef!

Pumpkin Chunks - 500g
Honey-mustard Sauce - 120ml
Pumpkin Seeds - 20g
Onion - 1
Garlic Clove - 1
Free-range Ostrich Fillet - 300g
NOMU Roast Rub - 20ml
Green Leaves - 40g
Baby Tomatoes - 160g

Download the Recipe

Serves 3

SWEET MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), ¼ of the honey mustard sauce, and a splash of water or milk. Mash with a fork, season, and cover.
TOAST TIME!
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onions until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the remaining mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
SIZZLING 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.
SALAD
In a salad bowl, combine the rinsed green leaves, the halved tomatoes, a drizzle of olive oil, and seasoning.
INDULGENT
Plate up the pumpkin mash. Side with the fragrant ostrich slices and drizzle over any remaining pan juices and the caramelised onion sauce. Serve with the fresh salad sprinkled with the toasted seeds. You're a natural, Chef!

Pumpkin Chunks - 750g
Honey-mustard Sauce - 180ml
Pumpkin Seeds - 30g
Onions - 2
Garlic Cloves - 2
Free-range Ostrich Fillet - 450g
NOMU Roast Rub - 30ml
Green Leaves - 60g
Baby Tomatoes - 240g

Download the Recipe

Serves 4

SWEET MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), ¼ of the honey mustard sauce, and a splash of water or milk. Mash with a fork, season, and cover.
TOAST TIME!
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSTARD SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onions until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat and stir through the remaining mustard sauce. Loosen with a splash of warm water (if necessary). Season and cover.
SIZZLING 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.
SALAD
In a salad bowl, combine the rinsed green leaves, the halved tomatoes, a drizzle of olive oil, and seasoning.
INDULGENT
Plate up the pumpkin mash. Side with the fragrant ostrich slices and drizzle over any remaining pan juices and the caramelised onion sauce. Serve with the fresh salad sprinkled with the toasted seeds. You're a natural, Chef!