This fragrant ostrich fillet is seasoned with French herbs and sits atop a bed of roasted butternut and onion. Sided with a vibrant tzatziki & cabbage slaw with a kick of fresh chilli. Scatterings of toasted pecans end off this flavoursome delight.
Provençal Ostrich Steak
Provençal Ostrich Steak
with roasted butternut & onion
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut Chunks
- Cabbage
- Free-range Ostrich Steak
- Fresh Chilli
- Fresh Chillies
- Fresh Thyme
- NOMU Provençal Rub
- Onion
- Onions
- Ostrich
- Pecan Nuts
- Tzatziki
- Willow Creek Cabernet Sauvignon Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
THYME TO ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
YES, PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SLAY THE SLAW
In a bowl, combine the vinegar and 2 tsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.
RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC ONE!
Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!
Butternut Chunks - 250g
Onion - 1
Fresh Thyme - 3g
Pecan Nuts - 15g
Willow Creek Cabernet Sauvignon Vinegar - 7,5ml
Cabbage - 100g
Tzatziki - 60ml
Fresh Chilli - 1
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 160g
NOMU Provençal Rub - 10ml
THYME TO ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
YES, PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SLAY THE SLAW
In a bowl, combine the vinegar and 1 tbsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.
RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC ONE!
Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!
Butternut Chunks - 500g
Onion - 1
Fresh Thyme - 5g
Pecan Nuts - 30g
Willow Creek Cabernet Sauvignon Vinegar - 15ml
Cabbage - 200g
Tzatziki - 125ml
Fresh Chilli - 1
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 320g
NOMU Provençal Rub - 20ml
THYME TO ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
YES, PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SLAY THE SLAW
In a bowl, combine the vinegar and 2 tbsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.
RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC ONE!
Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!
Butternut Chunks - 750g
Onions - 2
Fresh Thyme - 8g
Pecan Nuts - 45g
Willow Creek Cabernet Sauvignon Vinegar - 22,5ml
Cabbage - 300g
Tzatziki - 170ml
Fresh Chillies - 2
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 480g
NOMU Provençal Rub - 30ml
THYME TO ROAST
Preheat the oven to 200°C. Spread the butternut pieces and the Onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
YES, PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SLAY THE SLAW
In a bowl, combine the vinegar and 2 tbsp of olive oil. Add the shredded Cabbage, ¾ of the Tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.
RICH Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich/" title="View all our recipes with Ostrich at eCook">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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CLASSIC ONE!
Plate up the roasted butternut & Onion alongside the sliced Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich drizzled with the reserved pan juices. Side with the Tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef!
Butternut Chunks - 1kg
Onions - 2
Fresh Thyme - 10g
Pecan Nuts - 60g
Willow Creek Cabernet Sauvignon Vinegar - 30ml
Cabbage - 400g
Tzatziki - 250ml
Fresh Chillies - 2
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 640g
NOMU Provençal Rub - 40ml
Frequently Asked Questions
What is the preparation time for Provençal Ostrich Steak?
The preparation time for Provençal Ostrich Steak with roasted butternut & onion is between 15 and 30 minutes.
What is the total time required to make Provençal Ostrich Steak with roasted butternut & onion?
The total time required to make Provençal Ostrich Steak with roasted butternut & onion is between 35 and 50 minutes.
How many servings does Provençal Ostrich Steak provide?
4 servings
What are the main ingredients in Provençal Ostrich Steak?
Butternut Chunks, Cabbage, Free-range Ostrich Steak, Fresh Chilli, Fresh Chillies, Fresh Thyme, NOMU Provençal Rub, Onion, Onions, Ostrich, Pecan Nuts, Tzatziki, Willow Creek Cabernet Sauvignon Vinegar
What is the nutritional information of Provençal Ostrich Steak?
Calories: 608, Carbs: 50 grams, Fat: grams, Protein: 47.6 grams, Sugar: 19.8 grams, Salt: 689 grams
How do I prepare Provençal Ostrich Steak?
YES, PE-CAN!: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RICH OSTRICH: Return the pan to 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, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. CLASSIC ONE!: Plate up the roasted butternut & onion alongside the sliced ostrich drizzled with the reserved pan juices. Side with the tzatziki slaw. Scatter over the toasted pecans and any remaining chilli (to taste). Serve the remaining tzatziki on the side. Bon appétit, Chef! THYME TO ROAST: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, ½ the picked thyme, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). SLAY THE SLAW: In a bowl, combine the vinegar and 1 tbsp of olive oil. Add the shredded cabbage, ¾ of the tzatziki, the remaining thyme, the sliced chilli (to taste), and seasoning. Toss until combined. Set aside.
What should be prepared from my kitchen to make Provençal Ostrich Steak?
Butternut Chunks, Cabbage, Free-range Ostrich Steak, Fresh Chilli, Fresh Chillies, Fresh Thyme, NOMU Provençal Rub, Onion, Onions, Ostrich, Pecan Nuts, Tzatziki, Willow Creek Cabernet Sauvignon Vinegar
How many calories does Provençal Ostrich Steak have?
608 calories
How much fat content does Provençal Ostrich Steak have?
grams
Woolies Products in this dish
