An oven-roasted vegetable medley of roasted cabbage, green beans, & bell peppers is a colourful complement to rosemary-infused, butter-basted ostrich steak. Decorate the plate with a lemon wedge and get ready for some compliments, Chef!
Rosemary & Lemon Ostrich Fillet
Rosemary & Lemon Ostrich Fillet
with roasted cabbage & green beans
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cabbage
- Free-range Ostrich Fillet
- Fresh Rosemary
- Green Beans
- Lemon
- Lemons
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
Ostrich O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced Ostrich on the side and any remaining lemon wedges. Enjoy, Chef!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
Ostrich O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced Ostrich on the side and any remaining lemon wedges. Enjoy, Chef!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
Ostrich O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced Ostrich on the side and any remaining lemon wedges. Enjoy, Chef!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
Ostrich O’CLOCK
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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE UP PERFECTION
Plate up the roasted veggies. Serve with the sliced Ostrich on the side and any remaining lemon wedges. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Rosemary & Lemon Ostrich Fillet?
The preparation time for Rosemary & Lemon Ostrich Fillet with roasted cabbage & green beans is between 20 and 35 minutes.
What is the total time required to make Rosemary & Lemon Ostrich Fillet with roasted cabbage & green beans?
The total time required to make Rosemary & Lemon Ostrich Fillet with roasted cabbage & green beans is between 30 and 45 minutes.
How many servings does Rosemary & Lemon Ostrich Fillet provide?
4 servings
What are the main ingredients in Rosemary & Lemon Ostrich Fillet?
Bell Pepper, Bell Peppers, Cabbage, Free-range Ostrich Fillet, Fresh Rosemary, Green Beans, Lemon, Lemons, Ostrich
What is the nutritional information of Rosemary & Lemon Ostrich Fillet?
Calories: 358, Carbs: 44 grams, Fat: grams, Protein: 39.6 grams, Sugar: 20.5 grams, Salt: 100 grams
How do I prepare Rosemary & Lemon Ostrich Fillet?
PLATE UP PERFECTION: Plate up the roasted veggies. Serve with the sliced ostrich on the side and any remaining lemon wedges. Enjoy, Chef! OSTRICH O’CLOCK: 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, the rinsed rosemary, and a squeeze of lemon juice (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until slightly crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the green beans and the pepper strips, and roast until charred.
What should be prepared from my kitchen to make Rosemary & Lemon Ostrich Fillet?
Bell Pepper, Bell Peppers, Cabbage, Free-range Ostrich Fillet, Fresh Rosemary, Green Beans, Lemon, Lemons, Ostrich
How many calories does Rosemary & Lemon Ostrich Fillet have?
358 calories
How much fat content does Rosemary & Lemon Ostrich Fillet have?
grams
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