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
Out-of-this-World Ostrich Fillet
with onion sauce, pumpkin & fresh green leaves
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Out-of-this-World Ostrich Fillet?
The preparation time for Out-of-this-World Ostrich Fillet with onion sauce, pumpkin & fresh green leaves is between 15 and 30 minutes.
What is the total time required to make Out-of-this-World Ostrich Fillet with onion sauce, pumpkin & fresh green leaves?
The total time required to make Out-of-this-World Ostrich Fillet with onion sauce, pumpkin & fresh green leaves is between 40 and 60 minutes.
How many servings does Out-of-this-World Ostrich Fillet provide?
4 servings
What are the main ingredients in Out-of-this-World Ostrich Fillet?
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
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?
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
How many calories does Out-of-this-World Ostrich Fillet have?
494 calories
How much fat content does Out-of-this-World Ostrich Fillet have?
grams
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