eCook Meal
Très Chic Ostrich Fillet
with a red wine and mushroom sauce, roast butternut & pecans
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R259.26
for 4 servings · R64.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 60 mlSour Cream 250 ml 250 ml at R38.99 · 24% of packR9.36
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Red Wine needs 250 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
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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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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Pecan Nut & Dried Cranberry Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 and mushroom sauce, roast butternut & pecans is between 25 and 35 minutes.
What is the total time required to make Très Chic Ostrich Fillet with a red wine and mushroom sauce, roast butternut & pecans?
The total time required to make Très Chic Ostrich Fillet with a red wine and mushroom sauce, roast 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, Garlic, Green Leaves, Leek, Ostrich, Pecan Nut & Dried Cranberry Mix, Red Wine, Thyme
What is the nutritional information of Très Chic Ostrich Fillet?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Très Chic Ostrich Fillet?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Très Chic Ostrich Fillet?
Beef, Beef Stock, Butternut, Button Mushrooms, Creme Fraiche, Garlic, Green Leaves, Leek, Ostrich, Pecan Nut & Dried Cranberry Mix, Red Wine, Thyme
How many calories does Très Chic Ostrich Fillet have?
calories
How much fat content does Très Chic Ostrich Fillet have?
grams