Perfectly tender ostrich fillet is basted in a decadent truffle butter. Paired with golden, oven-roasted potato wedges and a medley of braised leeks & green beans garnished with toasted almonds. Simply stunning!
Truffle Butter & Ostrich Fillet
Truffle Butter & Ostrich Fillet
with braised leeks & green beans
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Free-range Ostrich Fillet
- Garlic Clove
- Garlic Cloves
- Green Beans
- Leeks
- NOMU Provençal Rub
- Ostrich
- Potato
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 10g of butter with the truffle oil and set aside. Place the Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved Leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted Almonds. Easy, Chef!
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 20g of butter with the truffle oil and set aside. Place the Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved Leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted Almonds. Easy, Chef!
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 30g of butter with the truffle oil and set aside. Place the Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved Leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 6-7 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 3-4 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted Almonds. Easy, Chef!
ROAST WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 40g of butter with the truffle oil and set aside. Place the Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved Leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 6-7 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 3-4 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted Almonds. Easy, Chef!
Frequently Asked Questions
What is the preparation time for Truffle Butter & Ostrich Fillet?
The preparation time for Truffle Butter & Ostrich Fillet with braised leeks & green beans is between 30 and 45 minutes.
What is the total time required to make Truffle Butter & Ostrich Fillet with braised leeks & green beans?
The total time required to make Truffle Butter & Ostrich Fillet with braised leeks & green beans is between 40 and 55 minutes.
How many servings does Truffle Butter & Ostrich Fillet provide?
4 servings
What are the main ingredients in Truffle Butter & Ostrich Fillet?
Almonds, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Beans, Leeks, NOMU Provençal Rub, Ostrich, Potato, Truffle Oil
What is the nutritional information of Truffle Butter & Ostrich Fillet?
Calories: 576, Carbs: 66 grams, Fat: grams, Protein: 45.3 grams, Sugar: 13.3 grams, Salt: 185 grams
How do I prepare Truffle Butter & Ostrich Fillet?
ROAST WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). TRUFFLE & TOAST: In a bowl, combine 20g of butter with the truffle oil and set aside. Place the almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE GREENS: Rinse and finely slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover. ON TO THE OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning. TIME TO DINE!: Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted almonds. Easy, Chef!
What should be prepared from my kitchen to make Truffle Butter & Ostrich Fillet?
Almonds, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Beans, Leeks, NOMU Provençal Rub, Ostrich, Potato, Truffle Oil
How many calories does Truffle Butter & Ostrich Fillet have?
576 calories
How much fat content does Truffle Butter & Ostrich Fillet have?
grams
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