eCook Meal
Tex-Mex Ostrich Fillet
with cannellini bean chilli, roast butternut & pesto
Tuck into this lean ostrich fillet, dripping with hemp seed and coriander pesto. With sides of tomatoey bean chilli, swirled with Cajun spice and corn, oven-caramelised butternut, and a salad of green leaves, piquanté peppers, and almond flakes.
Serving guide
Choose your portion size.
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 30ml of water, and the drained cannellini beans. Bring to a simmer and cook for 5-6 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
ROAST THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY Almonds
Place the flaked Almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 100ml of water, and the drained cannellini beans. Bring to a simmer and cook for 7-8 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty Ostrich slices and drizzle over the pesto. Alongside, plate the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.43
for 4 servings · R44.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- The Real Food Factory Hemp Seed & Coriander Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tex-Mex Ostrich Fillet?
The preparation time for Tex-Mex Ostrich Fillet with cannellini bean chilli, roast butternut & pesto is between 25 and 35 minutes.
What is the total time required to make Tex-Mex Ostrich Fillet with cannellini bean chilli, roast butternut & pesto?
The total time required to make Tex-Mex Ostrich Fillet with cannellini bean chilli, roast butternut & pesto is between 35 and 45 minutes.
How many servings does Tex-Mex Ostrich Fillet provide?
4 servings
What are the main ingredients in Tex-Mex Ostrich Fillet?
Almonds, Butternut, Cannellini Beans, Corn, Green Leaves, NOMU Cajun Rub, Ostrich, Piquanté Peppers, The Real Food Factory Hemp Seed & Coriander Pesto, Tomato
What is the nutritional information of Tex-Mex Ostrich Fillet?
Calories: 674, Carbs: 69 grams, Fat: grams, Protein: 48.7 grams, Sugar: 20 grams, Salt: 1492 grams
How do I prepare Tex-Mex Ostrich Fillet?
CRUNCHY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. GRUB’S UP!: Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in! ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark. SEAR THE FILLET: Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. RAINBOW SALAD & PESTO DRIZZLE: Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency. TEX-MEX BEAN CHILLI: Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
What should be prepared from my kitchen to make Tex-Mex Ostrich Fillet?
Almonds, Butternut, Cannellini Beans, Corn, Green Leaves, NOMU Cajun Rub, Ostrich, Piquanté Peppers, The Real Food Factory Hemp Seed & Coriander Pesto, Tomato
How many calories does Tex-Mex Ostrich Fillet have?
674 calories
How much fat content does Tex-Mex Ostrich Fillet have?
grams