What are the main ingredients in Très Chic Ostrich Fillet?

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

What is the nutritional information of Très Chic Ostrich Fillet?

Calories: 629, Carbs: 54 grams, Fat: grams, Protein: 41.8 grams, Sugar: 17.8 grams, Salt: 178 grams

How do I prepare Très Chic Ostrich Fillet?

TOAST: Boil the kettle. Place the pecan nut and cranberry mix in a pan over medium heat. Toast until the nuts are golden brown and cranberries are lightly charred, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Dilute the stock with 100ml of boiling water and set aside. SALAD: In a salad bowl, toss together the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning. CREAMY SAUCE: Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes. Add the diced onion (to taste) and fry until softened, 4-5 minutes. Add the grated garlic and the chopped thyme, and fry until fragrant, 30-60 seconds. Stir in the red wine and the diluted stock, and bring to a simmer. Cook until reduced and thickened, 7-8 minutes. Mix in the crème fraîche, season, and remove from the heat. Cover and set aside. COOK THE FILLET: Pat the ostrich dry with paper towel. Place a clean pan over medium heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. DELICIOUSNESS: Lay out the juicy ostrich slices and smother in the creamy sauce. Side with the salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef! ROAST: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Très Chic Ostrich Fillet?

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

Très Chic Ostrich Fillet

A lean ostrich fillet is already a class act. With this sauce, she’s unbearably elegant, smothered in a combination of red wine, mushrooms, garlic, thyme, onion, and crème fraîche. Toasty pecans and charred cranberries finish things off fashionably.

Très Chic Ostrich Fillet

with a red wine & mushroom sauce, butternut & pecans

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Butternut
Button Mushrooms
Creme Fraiche
Free-range Ostrich Fillet
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Leaves
Onion
Onions
Ostrich
Pecan Nut & Cranberry Mix
Red Wine
Tomato
Tomatoes

From your kitchen:

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

Serves 1

ROAST
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Boil the kettle. Place the pecan nut and cranberry mix in a pan over medium heat. Toast until the nuts are golden brown and cranberries are lightly charred, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Dilute the stock with 65ml of boiling water and set aside.
CREAMY SAUCE
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 4-5 minutes. Add the diced onion (to taste) and fry until softened, 4-5 minutes. Add the grated garlic and the chopped thyme, and fry until fragrant, 30-60 seconds. Stir in the red wine and the diluted stock, and bring to a simmer. Cook until reduced and thickened, 6-7 minutes. Mix in the crème fraîche, season, and remove from the heat. Cover and set aside.
SALAD
In a salad bowl, toss together the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
COOK THE FILLET
Pat the ostrich dry with paper towel. Place a clean pan over medium heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in the creamy sauce. Side with the salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!

Butternut - 250g
Pecan Nut & Cranberry Mix - 20g
Beef Stock - 5ml
Button Mushrooms - 65g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 2g
Red Wine - 65ml
Crème Fraîche - 15ml
Green Leaves - 20g
Tomato - 1
Free-range Ostrich Fillet - 150g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TOAST
Boil the kettle. Place the pecan nut and cranberry mix in a pan over medium heat. Toast until the nuts are golden brown and cranberries are lightly charred, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Dilute the stock with 100ml of boiling water and set aside.
CREAMY SAUCE
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes. Add the diced onion (to taste) and fry until softened, 4-5 minutes. Add the grated garlic and the chopped thyme, and fry until fragrant, 30-60 seconds. Stir in the red wine and the diluted stock, and bring to a simmer. Cook until reduced and thickened, 7-8 minutes. Mix in the crème fraîche, season, and remove from the heat. Cover and set aside.
SALAD
In a salad bowl, toss together the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
COOK THE FILLET
Pat the ostrich dry with paper towel. Place a clean pan over medium heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in the creamy sauce. Side with the salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!

Butternut - 500g
Pecan Nut & Cranberry Mix - 40g
Beef Stock - 10ml
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 4g
Red Wine - 125ml
Crème Fraîche - 30ml
Green Leaves - 40g
Tomato - 1
Free-range Ostrich Fillet - 300g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Boil the kettle. Place the pecan nut and cranberry mix in a large pan over medium heat. Toast until the nuts are golden brown and cranberries are lightly charred, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Dilute the stock with 135ml of boiling water and set aside.
CREAMY SAUCE
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes. You may need to do this step in batches. Add the diced onion (to taste) and fry until softened, 6-8 minutes. Add the grated garlic and the chopped thyme, and fry until fragrant, 30-60 seconds. Stir in the red wine and the diluted stock, and bring to a simmer. Cook until reduced and thickened, 8-10 minutes. Mix in the crème fraîche, season, and remove from the heat. Cover and set aside.
SALAD
In a salad bowl, toss together the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
COOK THE FILLET
Pat the ostrich dry with paper towel. Place a clean pan over medium heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in the creamy sauce. Side with the salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!

Butternut - 750g
Pecan Nut & Cranberry Mix - 60g
Beef Stock - 15ml
Button Mushrooms - 375g
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 6g
Red Wine - 170ml
Crème Fraîche - 45ml
Green Leaves - 60g
Tomatoes - 2
Free-range Ostrich Fillet - 450g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Boil the kettle. Place the pecan nut and cranberry mix in a large pan over medium heat. Toast until the nuts are golden brown and cranberries are lightly charred, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Dilute the stock with 150ml of boiling water and set aside.
CREAMY SAUCE
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes. You may need to do this step in batches. Add the diced onion (to taste) and fry until softened, 6-8 minutes. Add the grated garlic and the chopped thyme, and fry until fragrant, 30-60 seconds. Stir in the red wine and the diluted stock, and bring to a simmer. Cook until reduced and thickened, 8-10 minutes. Mix in the crème fraîche, season, and remove from the heat. Cover and set aside.
SALAD
In a salad bowl, toss together the rinsed green leaves, the diced tomatoes, a drizzle of olive oil, and seasoning.
COOK THE FILLET
Pat the ostrich dry with paper towel. Place a clean pan over medium heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in the creamy sauce. Side with the salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!