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
Très Chic Ostrich Fillet
with a red wine & mushroom sauce, butternut & pecans
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Très Chic Ostrich Fillet?
The preparation time for Très Chic Ostrich Fillet with a red wine & mushroom sauce, butternut & pecans is between 25 and 40 minutes.
What is the total time required to make Très Chic Ostrich Fillet with a red wine & mushroom sauce, butternut & pecans?
The total time required to make Très Chic Ostrich Fillet with a red wine & mushroom sauce, butternut & pecans is between 45 and 60 minutes.
How many servings does Très Chic Ostrich Fillet provide?
4 servings
What are the main ingredients in Très Chic Ostrich Fillet?
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
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?
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
How many calories does Très Chic Ostrich Fillet have?
629 calories
How much fat content does Très Chic Ostrich Fillet have?
grams
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