A lean ostrich fillet is already a class act. With this sauce, she’s unbeatably elegant, smothered in a fusion of red wine, mushrooms, garlic, thyme, leeks, and crème fraîche. Toasty pecans and cranberries round things off in style.
Très Chic Ostrich Fillet
Très Chic Ostrich Fillet
with a red wine and mushroom sauce, roast butternut & pecans
Hands on Time: 25 - 35 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
- Leeks
- Ostrich
- Pecan Nut & Dried Cranberry Mix
- Red Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Place the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Halve the trimmed leek lengthways, rinse thoroughly, and pat dry. Finely slice one half and set aside. Roughly chop the rest into chunks and place in a bowl. Coat in oil, season, and set aside.
TOAST
Boil the kettle. Place the pecan and cranberry mix in a pan over a medium heat. Toast for 3-5 minutes until the nuts are golden brown and cranberries are lightly charred, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. Dilute the stock with 65ml of boiling water and set aside.
CREAMY SAUCE
Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a saucepan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mushrooms for 4-5 minutes until golden. Add the sliced leeks and sauté for 2-3 minutes until softened. Add the grated garlic and chopped thyme, and sauté for 1 minute until fragrant. Stir in the red wine and diluted stock, and bring to a simmer. Cook for 4-5 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and cook for 2-3 minutes until thickened, stirring occasionally. Season to taste and remove from the heat. Cover with a lid and set aside for serving.
CHARRED LEEKS
When the butternut has 10 minutes to go, remove from the oven, flip the half-moons, and shift to one side. Scatter the dressed leeks on the other side, spread out, and return to the oven for the remaining time. On completion, the leeks should be crispy and the butternut should be cooked through and caramelised.
COOK THE FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Toss the rinsed green leaves and roast leeks together with a drizzle of olive oil and some seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in creamy sauce. Side with the leek salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!
Butternut - 250g
Leeks - 100g
Pecan Nut & Dried Cranberry Mix - 20g
Beef Stock - 5ml
Button Mushrooms - 65g
Garlic Clove - 1
Fresh Thyme - 2g
Red Wine - 65ml
Crème Fraîche - 15ml
Free-range Ostrich Fillet - 150g
Green Leaves - 20g
ROAST
Preheat the oven to 200°C. Place the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Halve the trimmed leeks lengthways, rinse thoroughly, and pat dry. Finely slice ½ of them and set aside. Roughly chop the rest into chunks and place in a bowl. Coat in oil, season, and set aside.
TOAST
Boil the kettle. Place the pecan and cranberry mix in a pan over a medium heat. Toast for 3-5 minutes until the nuts are golden brown and cranberries are lightly charred, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. Dilute the stock with 100ml of boiling water and set aside.
CREAMY SAUCE
Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a saucepan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mushrooms for 5-6 minutes until golden. Add the sliced leeks and sauté for 3-4 minutes until softened. Add the grated garlic and chopped thyme, and sauté for 1 minute until fragrant. Stir in the red wine and diluted stock, and bring to a simmer. Cook for 5-6 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and cook for 3-4 minutes until thickened, stirring occasionally. Season to taste and remove from the heat. Cover with a lid and set aside for serving.
CHARRED LEEKS
When the butternut has 10 minutes to go, remove from the oven, flip the half-moons, and shift to one side. Scatter the dressed leeks on the other side, spread out, and return to the oven for the remaining time. On completion, the leeks should be crispy and the butternut should be cooked through and caramelised.
COOK THE FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Toss the rinsed green leaves and roast leeks together with a drizzle of olive oil and some seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in creamy sauce. Side with the leek salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!
Butternut - 500g
Leeks - 200g
Pecan Nut & Dried Cranberry Mix - 40g
Beef Stock - 10ml
Button Mushrooms - 125g
Garlic Cloves - 2
Fresh Thyme - 4g
Red Wine - 125ml
Crème Fraîche - 30ml
Free-range Ostrich Fillet - 300g
Green Leaves - 40g
ROAST
Preheat the oven to 200°C. Place the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Halve the trimmed leeks lengthways, rinse thoroughly, and pat dry. Finely slice ½ of them and set aside. Roughly chop the rest into chunks and place in a bowl. Coat in oil, season, and set aside.
TOAST
Boil the kettle. Place the pecan and cranberry mix in a pan over a medium heat. Toast for 3-5 minutes until the nuts are golden brown and cranberries are lightly charred, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. Dilute the stock with 100ml of boiling water and set aside.
CREAMY SAUCE
Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a saucepan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mushrooms for 5-6 minutes until golden. Add the sliced leeks and sauté for 3-4 minutes until softened. Add the grated garlic and chopped thyme, and sauté for 1 minute until fragrant. Stir in the red wine and diluted stock, and bring to a simmer. Cook for 5-6 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and cook for 3-4 minutes until thickened, stirring occasionally. Season to taste and remove from the heat. Cover with a lid and set aside for serving.
CHARRED LEEKS
When the butternut has 10 minutes to go, remove from the oven, flip the half-moons, and shift to one side. Scatter the dressed leeks on the other side, spread out, and return to the oven for the remaining time. On completion, the leeks should be crispy and the butternut should be cooked through and caramelised.
COOK THE FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Toss the rinsed green leaves and roast leeks together with a drizzle of olive oil and some seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in creamy sauce. Side with the leek salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!
Butternut - 500g
Leeks - 200g
Pecan Nut & Dried Cranberry Mix - 40g
Beef Stock - 10ml
Button Mushrooms - 125g
Garlic Cloves - 2
Fresh Thyme - 4g
Red Wine - 125ml
Crème Fraîche - 30ml
Free-range Ostrich Fillet - 300g
Green Leaves - 40g
ROAST
Preheat the oven to 200°C. Place the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Halve the trimmed leeks lengthways, rinse thoroughly, and pat dry. Finely slice ½ of them and set aside. Roughly chop the rest into chunks and place on a separate roasting tray. Coat in oil, season, and set aside.
TOAST
Boil the kettle. Place the pecan and cranberry mix in a large pan over a medium heat. Toast for 3-5 minutes until the nuts are golden brown and cranberries are lightly charred, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. Dilute the stock with 150ml of boiling water and set aside.
CREAMY SAUCE
Wipe the mushrooms clean with damp cloth or paper towel and roughly slice. Place a large saucepan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the mushrooms for 5-6 minutes until golden. You may need to do this step in batches, adding more oil between batches. On completion, return all the mushrooms to the pan. Add the sliced leeks and sauté for 4-5 minutes until softened. Add the grated garlic and chopped thyme, and sauté for 1 minute until fragrant. Stir in the red wine and diluted stock, and bring to a simmer. Cook for 6-7 minutes until reduced. Mix in the crème fraîche and cook for 4-5 minutes until thickened. Season to taste and remove from the heat. Cover with a lid and set aside.
CHARRED LEEKS
When the butternut has 10 minutes to go, flip the half-moons and return to the oven. Pop in the tray of leeks and cook for the remaining roasting time. On completion, the leeks should be crispy and the butternut should be cooked through and caramelised.
COOK THE FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Toss the rinsed green leaves and roast leeks together with a drizzle of olive oil and some seasoning.
DELICIOUSNESS
Lay out the juicy ostrich slices and smother in creamy sauce. Side with the leek salad and the crisp butternut, and scatter over the toasted pecans and cranberries. Nice one, Chef!
Butternut - 1kg
Leeks - 400g
Pecan Nut & Dried Cranberry Mix - 80g
Beef Stock - 20ml
Button Mushrooms - 250g
Garlic Cloves - 3
Fresh Thyme - 8g
Red Wine - 250ml
Crème Fraîche - 60ml
Free-range Ostrich Fillet - 600g
Green Leaves - 80g
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